Antipasti plate
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
6
- 100 g French shallots
- 3 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 1 TABLESPOON colourful peppercorns
- 100 ml Balsamic Vinegar
- 1 red, green and yellow peppers
- 1 chili pepper
- 7-10 Tbsp 1/2 370 g jar of caper apples
- 100 g black olives
- 7-10 Tbsp 1/2 270 g jar of dried tomatoes
- 50 g wafer-thin salami
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Lemon wedges and basil
Directions
- 1
Peel the shallots. Melt the sugar in a pan without fat until golden brown. Turn the shallots in it. Season with salt and peppercorns. Deglaze with vinegar and 1/4 litre water. Simmer covered for about 5 minutes. Meanwhile clean, wash and cut the peppers into large pieces.
- 2
Cut the chilli pepper lengthwise, remove the seeds and cut the pepper into fine rings. Remove shallots from the stock. Cook the bell peppers and chillies for 5 minutes. Drain the dried tomatoes and collect the oil. Prepared ingredients, halved caper apples, olives, pickled tomatoes and salami slices on a plate. Drizzle olive oil over it. Serve garnished with lemon wedges and basil
Nutrition Facts
KCAL
470 kcal
470 kcal
CARBS
18 g
18 g
FATS
32 g
32 g
PROTEINS
22 g
22 g
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