My Antipasti Misti

by Editorial Staff

Summary

Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 8)

Ingredients

  • 2 eggplant (s)
  • 0.5 ½ bunch basil
  • 3 m. Zucchini, very firm
  • 0.5 ½ bunch mint
  • 6 cherry tomato (s)
  • 2 red pepper (s)
  • 2 bell peppers, yellow
  • 2 tablespoon capers
  • 10 small artichokes, purple (Italian)
  • 200 g suar snap peas
  • 1 slice (s) salmon, smoked
  • 1 kg asparagus, green, fresh (thin sticks)
  • 6 walnuts, cracked and finely diced
  • 400 g beans, white
  • 10 leaves sage
  • 500 g mushrooms, medium-sized
  • 1 sprig rosemary

For the dressing:

  • 0.5 liter ½ olive oil, the best
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon vinegar (white wine vinegar)
  • 3 lemon (s), untreated, the grated zest and the juice from it
  • 1 bulb garlic
  • salt and pepper
My Antipasti Misti
My Antipasti Misti

Instructions

  1. Wash the aubergines and cut into even slices approx. 3 mm thick. Place on a kitchen towel and season with sea salt. Wash off the leaked juice after 30 minutes and fry the aubergine slices vigorously in hot olive oil. To degrease, place on a kitchen towel and season with pepper. Cover each eggplant slice with a thin slice of garlic and a leaf of basil and carefully layer 5 slices on a plate.
  2. Wash the zucchini, cut in half and cut lengthways into approx. 3 mm thick slices. Salt as well and dry off a little later. Fry both sides in a little hot olive oil and season with pepper. Then sprinkle with a little chopped mint and arrange three on top of each other on a flat dish. Wash the cherry tomatoes, cut in half and fry briefly in hot olive oil on the cut side. Salt, pepper and then add to the layered zucchini.
  3. Cut open the peppers, remove from all innards and cut into 6 long pieces. Place skin side up on a baking sheet and place under the very hot grill for about 20 minutes. Cover immediately with a damp cloth, allow to cool and then peel off the skin.
  4. Mix oil and balsamic vinegar in a ratio of 2: 1 and season with salt and pepper. Add the capers and some of the juice and mix the peppers with it. Now arrange on a plate.
  5. Liberally remove the outer leaves from the artichokes. Cut off almost 1/3 of the tip, then cut in half and blanch for about 4-5 minutes in a little salted water. Finish cooking in olive oil and a little garlic, drizzling with lemon juice over and over again. Season to taste with pepper and possibly a little salt. Then sprinkle with finely chopped parsley. Arrange on a plate, removing the still hard outer leaves if necessary.
  6. Clean the snow peas and blanch them in salted water for about 2 minutes. Then quench in ice water and turn with a marinade of olive oil and white wine vinegar in a ratio of 3: 1, with pepper. Mix well with very small pieces of smoked salmon (approx. 0.5 cm x 0.5 cm) and place on a plate.
  7. Soak the white beans overnight. The next day, add 1-2 liters to the soaking water, add salt and cook the beans in it for about 1.5 hours.
  8. Heat 3 tablespoons of olive oil, add 2 chopped garlic cloves. After 3 minutes, add 10 shredded sage leaves. Let everything soak, then mix with the juice of a lemon. Add the beans and then arrange on a plate.
  9. Clean the mushrooms and fry them whole in olive oil and 1 clove of garlic so that they are very lightly browned - the garlic should not turn brown, so add it a little later. Salt, pepper and infuse with 1 teaspoon finely chopped rosemary and a little lemon juice. Then arrange on a plate.
  10. Cut off the lower ends of the green asparagus, cut a little if necessary and, depending on the size, blanch in salted water for about 3-5 minutes.
  11. Now puree the chopped walnuts, roasted in 1 tablespoon of olive oil, with the honey and mustard in a blender. Add the lemon peel. Mix the dressing with the asparagus and arrange on a plate.
  12. Choose a suitable plate for each antipasto and let the guests choose for themselves or arrange a small of the 8 portions on a plate for each person and serve with ciabatta.
  13. This should be followed by at least one main course.
  14. Note: The green asparagus unfortunately has to be omitted out of season.

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