antipasto

Our homemade Giardiniera recipe gives you the freedom to choose your level of heat. These Italian pickled vegetables are the perfect condiment for an Italian beef sandwich, and much more!&nbsp;This recipe may take 5 days to make, but most of it is hands-off time.Yield: 3 cups of giardiniera

Homemade Giardiniera

salt

c carrots, (sliced)

cauliflower,

celery stalk, (diced)

red bell pepper, (stemmed, seeded, and diced)

serrano chilies, (sliced (depending on desired heat level))

¾ c canola oil (or pure olive oil*)

¾ c white vinegar

garlic cloves, (minced)

oregano

Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.

Day One

Drain and rinse the vegetables.

In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.

Day Two

After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.

The mixture will keep in the refrigerator for 3-4 weeks.

Day Five

Antipasto Squares from Delish.com is everything you expect it to be and more. 

Antipasto Squares

Cooking spray

(8-oz.) tubes crescent dough

deli ham

pepperoni

lb. sliced provolone

lb. sliced mozzarella

c. (16-oz.) jar sliced pepperoncini

olive oil

c. freshly grated Parmesan

What's your favorite part of antipasto dishes?

I made two, followed recipe for both. First off, these are fast and fabulous and were a huge hit at Super Bowl party. Made one in your typical glass 13x9 pan and the other in aluminum 13x9 NordicWare jelly roll type pan and put both in the oven. Glass pan came out perfect and Aluminum came out soggy on the bottom. Remembered trying years ago to boil a pot of water at son’s apartment for pasta in a thin, aluminum pot took FOREVER. Didn’t  conduct/retain heat like better cookware. Thinking same happened w the one that came out soggy on the bottom.

I Made it with the pepperoncini the first time and it was too spicy for most of my guest.  My sister suggest roasted red pepper and they were fabulous.  I didn’t find them soggy but I did use a metal pan and did not make them the night before. Be sure to drain and dry the red pepper (or whatever vegetable you use) well before putting it on the cheese.  This may also cause it to be soggy if they are not drained well.

To prevent sogginess, drain the pepperoncini and then use paper towels to pat them as dry as possible before adding to the layers, ditto any other moisture-heavy ingredient. So many recipe writers leave out this info. Four stars for the omission.

I love Italian subs and I seen this on Facebook and decided to try it..we loved them! My husband is obsessed he will literally go to the store and pick up stuff for me to make it bc it’s his absolute favorite.. so it has became a staple in our home... it’s in the oven right now actually!

I have made this twice and both times it was a big hit. First time was for Thanksgiving as an appetizer and the second time I took them to work for my co-workers. My co-workers asked me to make them again this week so I am making them in tonight to take to them tomorrow. I did change it up a bit. I used Land O'Frost's Uncured Pepper Beef (tastes like patrami) instead of the ham, Mozzarella, Genoa Salami, Provolone, Pepperoni, banana peppers, sun dried tomatoes, layered between the crescent rolls. I then mix up 2 eggs with about 1/4 cup of grated parmesan cheese, 1 Tbsp garlic, 1 Tbsp Italian seasoning and 1 tsp crushed red pepper. Btw, all of those measurements are approximate as I eyeball it and rarely use measuring devices for this sort of thing. I brush the top of layer of crescent dough with the egg mixture. 

I also put a layer of fresh baby spinach in it last time but you really couldn't tell it was in there.

They were a hit for 50th birthday party. Awesomely delicious.  I tried them with crescent  roll dough as well as fresh dough.

I’ve made this and I’m making it for Super Bowl. But why do people omit the pepperoncinis?  It’s no longer anti pasto bites it’s now ham and cheese!  I’m using my homemade Giardiniera that I make with my garden pepperoncinis.

is the bottom soggy for anyone? If so how to prevent? PS still delicious!

This was sooo good!  I actually had my 3-year-old twin granddaughters make it at the table by just bringing over all of the ingredients and telling them to layer them.  After the dough, I actually had them put in the provolone cheese first, then the ham, swiss cheese, pepperoni, and peppers, and then the egg and parm cheese mixture.  I didn't know what that was supposed to do, but it turned out beautifully, keeping everything together.  I tried to save half for Thanksgiving appetizers.  Not.  Literally, everyone kept eating them at dinner, and then in the morning.  Even I had a square for brunch!  I mean, this is REALLY good.

Delicious!!  There are so many variations that you can do with this!

DO NOT DO NOT DO NOT use the entire 16 oz container of pepperoncini's!!!  If you do your mouth will  require a fire extinguisher and the sandwich will be mushy. I used 1/4 cup, wrapped them in a kitchen towel to absorb the moisture and I thought it was perfect.   I took a hint from one of the other reviews and baked the bottom crust for 10 minutes before assembling the rest of the sandwich and the bottom crust turned out nice and crisp.  Also, I used pre-sliced salami.  Overall I'd say this is a darn good, hearty, and easy to assemble sandwich sure to impress.

Made these yesterday to test for an upcoming Christmas party...we LOVED them. Changed a bit, I added black olives instead of the pepperoncini and topped with garlic powder, onion powder, parmesan and Italian seasoning. Thank you Lauren, will be making these again!

https://streaming.hearstdigitalstudios.com/cf0b8df4-2ad7-4591-bff6-1b91abd2712f/video_rover_16x9_1080p_hd_1545430907_63516.mp4

It's one of our favorite recipes of all time.

Every Party Needs A Platter Of Antipasto Squares

Per la ricetta del crocchè di patate, lessate le patate con la buccia finché non saranno tenere. Scolatele e fatele riposare per 8-12 ore. Pelate le patate e raccoglietele in una grande ciotola.Tritate il prezzemolo, unitelo alle patate e schiacciatele con una forchetta. Aggiungete una generosa presa di sale. Amalgamate e, con le mani inumidite, formate le crocchette. Bagnate velocemente le crocchette nel latte e poi nella farina. Friggetele, poche alla volta, in abbondante olio di arachide. Scolatele su carta assorbente. Servitele caldissime con la scorza di limone grattugiata, accompagnandole a piacere con panelle siciliane.

Crocchè di patate

Kg patate farinose

prezzemolo

un limone non trattato

latte

farina

olio di arachide

sale

Per la ricetta dei piccoli flan di ricotta e zafferano con cicorino alle mandorle, frullate la ricotta con 1 bustina di zafferano, la panna, 2 cucchiai di olio e un pizzico di sale. Ungete 4 stampini con un poco di olio e suddividetevi il composto. Cuocete in forno a 160 °C per 13-14 minuti, finché i flan non si saranno rassodati, quindi sformateli delicatamente. Infornate contemporaneamente anche le mandorle e tostatele per 10 minuti. Lavate il cicorino, tagliatelo a listerelle, disponetelo nei piatti, adagiatevi sopra i flan, guarnite con le mandorle tritate e, a piacere, con fiori di aglio.

Piccoli flan di ricotta e zafferano con cicorino alle mandorle

ricotta

80 g cicorino da taglio

g mandorle sgusciate e pelate

g panna fresca

olio extravergine di oliva

Per la ricetta del salmone marinato sui crostini, rifilate il filetto di salmone e pulitelo, senza eliminare la pelle. Togliete le spine con l’aiuto di una pinzetta. Miscelate lo zucchero semolato, lo zucchero di canna e i due tipi di sale con 2-3 grani di pepe e 2-3 bacche di ginepro schiacciati. Distribuite uno strato di questa miscela in una pirofila, posatevi sopra il salmone, ricopritelo con la miscela rimasta e aggiungete qualche rametto di aneto; coprite con la pellicola e mettete a marinare in frigorifero per 36 ore. Mescolate la panna con il succo di limone filtrato.Sciacquate il salmone dalla marinata e tamponatelo con carta da cucina. Disponetelo su un piatto di portata, conditelo con ciuffetti di aneto, altre erbe fresche e qualche fiocchetto di sale a piacere. Affettatelo e servitelo sulle fette di pane leggermente tostate, completando con la panna acida e uova di salmone.

Salmone marinato sui crostini

500 g filetto di salmone fresco

150 g panna fresca

g sale fino

g sale grosso

g zucchero di canna

g zucchero semolato

g succo di limone

pz fette di pane di segale

bacche di ginepro

aneto

uova di salmone

Las bolitas de pizza fritas son un delicioso entremés italiano preparado con una masa de pizza formando una bola que encierra en su centro salsa de tomate y queso mozzarella. La cocción se realiza en aceite caliente, pero si se desea también se pueden cocer en el horno para una versión más ligera.

Bolitas de pizza fritas

200 gr harina 00

200 gr harina fuerte (tipo Manitoba)

gr levadura fresca (o 3,5 gramsr de la seca)

300 ml di agua tibia

60 gr de queso mozzarella

200 gr salsa de tomate natural

cditas. de azúcar

ml aceite extravirgen de oliva

Aceite para freír

cdita. de orégano seco

diente de ajo

Sal y pimienta

Cortar la mozzarella en cubitos pequeños y dejarla escurrir dentro un colador.

En un vaso poner 100ml de agua, la levadura desmenuzada y el azúcar. Mezclar hasta que todo este bien integrado. Dejar reposar 10 minutos.

Poner las harinas en el tazón de la batidora, agregar una cucharadita de sal y mezclar.

Agregar el agua con la levadura y comenzar a amasar. Unir el aceite de oliva y el agua poco a poco hasta obtener una masa lisa y elástica.

Cubrir el tazón con un paño limpio y dejar crecer la masa por al menos una hora y media o cuando haya doblado tamaño.

Calentar una cdita. de aceite en un cazo pequeño, saltear el ajo por un minuto y agregar la salsa de tomate. Salpimentar y cocinar la salsa hasta que se reduzca y obtengamos una salsa densa y de color rojo intenso.

Apagar la flama, descartar el ajo y agregar el orégano. Mezclar y dejar enfriar.

Quando la masa esté lista dividirla en bolitas de 40 gr cada una.

Untarse las manos con un poco de aceite y extender una bolita en la palma de la mano, poner media cucharadita de salsa de tomate y en el centro un cubito de mozzarella.

Cerrar la bolita con cuidado uniendo bien las orillas. Conforme las vayan haciendo acomodarlas en una charola bien separadas. Dejar reposar las bolitas por 10-15 minutos.

Calentar abundante aceite en una sartén con los bordes altos o un cazo. Freír las bolitas sumergiéndolas bien en el aceite. Como vayan sacándolas acomodarlas en una charola con papel absorbente.

Llevar a la mesa cuando aún estén calientes, acompañando con la salsa de tomate que haya quedado.

preparar la salsa:

A no-cook summer antipasto salad with a lemony, garlicky dressing. And salami. 

Antipasto Salad

garlic clove, finely grated

red wine vinegar

½ tsp. crushed dried oregano

red pepper flakes

Italian long sweet peppers, thinly sliced into rounds

red onion, thinly sliced, rinsed

artichoke hearts, drained, patted dry, halved

mozzarella,

Kosher salt, freshly ground pepper

lemon

basil leaves

A no-cook summer salad with a lemony, garlicky dressing. And salami. Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. For this antipasto salad recipe, you can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

Bon Appétit

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.

Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.

Do Ahead: Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

Flavorful antipasto and classic pasta salad come together to create this bold and beautiful Tortellini Antipasto Pasta Salad. This unique and delectable pasta salad recipe will quickly become your new entertaining go-to!

Tortellini Antipasto Pasta Salad

cheese tortellini

cherry tomatoes (halved)

olives

salami ((I used soppressata))

mozzarella pearls

provolone cheese

red peppers

red onion

pepperonicini

sun-dried tomatoes in oil

extra virgin olive oil

garlic (minced)

basil

sugar (or honey maple syrup)

Begin by preparing the tortellini according to the package directions. Cook until al dente. Drain and rinse with cold water.

Add the cooked tortellini to a large bowl. Then add in the rest of the pasta salad ingredients.

In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, basil, sugar, and dried oregano.

Pour the dressing over the pasta salad and mix gently to evenly coat. Chill in the refrigerator for 1-2 hours before serving. Garnish with fresh basil.

Coated in golden crumbs, each risotto ball holds a treasure of gooey mozzarella - no wonder they're a favourite Italian snack.

Arancini

1L (4 cups) Massel chicken style liquid stock

brown onion, finely chopped

garlic cloves, crushed

(1 1/2 cup) arborio rice

(1/2 cup) shredded parmesan

eggs

(2 cups) dried (packaged) breadcrumbs

(1 cup) plain flour

Devondale Mozzarella Cheese Block (500 grams), cut into 1.5cm pieces

Vegetable oil, to deep-fry

Tomato relish

Bought marinated olives, to serve

Bought marinated feta, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613771285001&=domain=taste

5348771529001-5613771285001

Italian for "cured meats and vegetables", this is antipasti at its tastiest best.

Top 35 antipasto recipes from across the web

The most viewed antipasto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Antipasto Pasta Salad

Antipasto Salad

Top 35 antipasto recipes from across the web

The most viewed antipasto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Giardiniera

Antipasto Squares

Crocchè di patate

Piccoli flan di ricotta e zafferano...

Salmone marinato sui crostini

Bolitas de pizza fritas

Antipasto Salad

Tortellini Antipasto Pasta Salad

Arancini

Salumi & verdura

Greek antipasto

Italian grazing plate

Marinated roast capsicum

Pasta with zucchini, prosciutto and...

Antipasto Bites

Culatello Bundles

Antipasti Caprese Salad

Sarde a Beccafico (Sardine Roulades...

Antipasto Salad with Pepperoncini V...

Charcuterie Wreath

Antipasti Caprese Salad

Prosciutto and Melon

Antipasto Platter

Melon wrapped Prosciutto

Easy Italian Antipasto Pasta Salad

Involtini di fagiolini e pancetta a...

The Best Bruschetta

Mozzarella in Carrozza With Tomatoe...

Burrata and Crispy Prosciutto With ...

Roman-Style Supplì

Marinated Salmon Crostini

Cotechino and Lentil Canapés

Potato Croquettes

Antipasto Pasta Salad

Antipasto Salad

The most viewed antipasto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine