My Antipasti Misti 2.0

by Editorial Staff

Summary

Prep Time 2 hrs 30 mins
Cook Time 45 mins
Total Time 15 hrs 15 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

Ingredients for crostini with puree of white beans

  • 4 slices white bread e.g., Ciabatta, smaller , roasted
  • 1 jar beans, white (cannellini) or canned cannellini, approx. 220 g
  • 2 tablespoon olive oil
  • 10 sage leaves
  • 1 clove garlic, finely diced
  • 1 lime (s), juice it
  • salt and pepper

Ingredients for bruschette with compote of red pepper

  • 4 slices white bread, Italian
  • 2 bell pepper (s), red, inside removed, skin peeled, cut into small cubes
  • 4 tablespoon olive oil
  • 2 tablespoon thyme flowers
  • 1 clove garlic, finely diced
  • 1 tablespoon balsamic vinegar
  • salt and pepper

Ingredients for green asparagus flan

  • 500 g asparaus, reen
  • 50 ml cream
  • 50 ml parmesan, grated
  • 4 tablespoon, heaped breadcrumbs
  • 1 organic lemon (s), zest it
  • 1 egg (s)
  • 1 teaspoon, heaped butter
  • salt and pepper

Ingredients for stuffed eggplant

  • 1 eggplant (s)
  • 2 tablespoon olive oil
  • 1 sprig rosemary (s), cut very finely
  • 1 clove garlic, finely diced
  • 200 g tomatoes, passed from the can
  • 4 tablespoon parmesan, grated

Ingredients for the chickpea salad

  • 2 handfuls chickpeas, dried
  • 2 tablespoon olive oil
  • 8 tomato (s), dried, cut into small cubes
  • 1 handful walnuts, cut into small pieces
  • 1 spring onion (s), finely chopped
  • 1 clove garlic, finely diced
  • 1 pinch (s) chili powder
  • 1 teaspoon turmeric
  • 1 handful lettuce leaves, mixed, cut very small
  • salt and pepper

Ingredients for caprese with braised tomatoes and burrata

  • 12 cherry tomato (s), halved
  • 4 pinch (s) sugar
  • 12 small basil leaves
  • 3 tablespoon olive oil
  • 1 tablespoon thyme flowers
  • 100 g burrata (drained weiht)
  • salt and pepper
My Antipasti Misti 2.0
My Antipasti Misti 2.0

Instructions

  1. Crostini with white bean puree:
  2. For the puree of white beans, either soak them in water for 12 hours overnight and then simmer them according to the instructions on the packet, or use good canned goods.
  3. Then cut the sage leaves into small pieces and gently fry them with the garlic in 1 tablespoon of oil. Add the beans and simmer gently for a few minutes with the lime juice. Salt and pepper everything and coarsely puree with a potato masher, then mix in the remaining tablespoons of oil.
  4. Roast or toast the bread slices in the oven and spread the puree cold, lukewarm or hot on the crostini.
  5. Bruschette with compote of red pepper:
  6. For the compote, hollow out the pepper, peel and cut into small cubes. Do not cook the cubes too hot with the lid in 1 tablespoon oil. At the end of the cooking time, add the garlic, thyme and balsamic vinegar. Salt and pepper the compote and mix gently with a hand blender so that many coarse pieces remain.
  7. Toast the bread in the oven or toaster and rub in the remaining oil.
  8. Spread the compote warm, lukewarm or cold on the warm bread slices.
  9. Green asparagus flan:
  10. You need 4 molds, approx. 5 - 8 cm in diameter, 4 - 6 cm in height.
  11. For the asparagus flan, cut off the woody ends of the asparagus stalks. Cut the sticks up to the head in small rolls and cook them in salted water for about 5 minutes, depending on their thickness, then rinse in cold water. Cook the heads for an extra 2 minutes, also rinse in cold water and set aside.
  12. Puree the asparagus rolls with the cream in the cutter until smooth and pass through a sieve. Add the parmesan, breadcrumbs, egg and lemon zest and mix well.
  13. Rub the molds with the butter inside and pour in the mixture. Place the molds in a baking dish. Fill the mold with boiling water so high that the molds are at least 3/4 covered. Place in the 150 ° C oven for 35 minutes.
  14. Then let the molds rest for 10 minutes, cut once around the outer edge with a knife and overturn the contents. Serve the asparagus flan lukewarm and place the asparagus heads on top.
  15. In the asparagus-free time, make a different flan e.g., with zucchini according to the same recipe.
  16. Stuffed eggplants:
  17. Halve the aubergine lengthways and remove the pulp, dice and fry in 2 tablespoons of oil. Rub the scraped aubergine halves lightly with salt and set aside.
  18. Add rosemary, garlic and tomato puree to the cubes, finish cooking and season with salt and pepper.
  19. Rub the salted aubergine halves dry with kitchen paper and pour in the cooked mixture, smooth out and cover with parmesan. Drizzle a little of the remaining tablespoon of oil over it and spread a little on aluminum paper. Put the two halves on top. Fold in the edges of the aluminum slightly raised. Put the aubergines in the oven at 180 ° C top / bottom heat for 45 minutes. From time to time to check that nothing burns. Halve each half again.
  20. Chickpea salad:
  21. Soak the chickpeas in water for 12 hours, then cook them al dente with very little salt for about 40 minutes.
  22. Sweat all other ingredients without the lettuce leaves in oil, add the chickpeas and mix well. Only then season to taste with salt and pepper and let cool down a little. Fold in the lettuce leaves. Arrange the salad lukewarm.
  23. Caprese with braised tomatoes and burrata:
  24. Sprinkle the tomato halves with sugar and gently stew in oil with thyme and garlic for 15 minutes.
  25. Put the tomatoes on the plates and let cool a little. Place the burrata and basil on top. Pour the stew oil with the thyme drop by drop over the burrata. Salt and pepper everything.

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