Antipasti plate

Name: Antipasti plate
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 red pepper (about 200 g); 1 (approx. 200 g) small fennel bulb; 100 g Mushrooms; 1 Garlic clove; 2 stem(s) Thyme; 1 sprig of rosemary; 3 TSP Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tablespoon (15 g) Sugar; 2 TABLESPOONS White wine vinegar; 100 ml Vegetable broth; 20 g Lean air-dried ham in thin slices; 2 Wholemeal Grissini

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 red pepper (about 200 g)
1 (approx. 200 g) small fennel bulb
100 g Mushrooms
1 Garlic clove
2 stem(s) Thyme
1 sprig of rosemary
3 TSP Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tablespoon (15 g) Sugar
2 TABLESPOONS White wine vinegar
100 ml Vegetable broth
20 g Lean air-dried ham in thin slices
2 Wholemeal Grissini

Directions

1
Clean, wash and drain the peppers and fennel. Cut the bell peppers into pieces, fennel into slices. Clean and wash the mushrooms. Peel garlic and cut into slices. Wash thyme and rosemary and shake dry. Pluck rosemary into pieces
2
Heat the oil in a large frying pan and fry the vegetables vigorously while turning them. Add garlic, season with salt and pepper and sprinkle with sugar. Fry briefly until the sugar caramelises. Deglaze with vinegar and stock, add rosemary and thyme and braise covered for 4-5 minutes. Let the vegetables cool down in the pan. Arrange on a plate or small platter with ham and grissini
3
Waiting time approx. 45 minutes