Mixed antipasti plate
easy
45 mins
45 mins
Ingredients
- 2 red peppers
- 7-10 Tbsp Pepper
- 7 TABLESPOONS Oil
- 1 can(s) (425 ml) white beans
- 2-3 stem(s) fresh thyme
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 2 Tomatoes
- 150 g Mozzarella
- several sheets Basil
- 250 g breaded frozen squid rings
- 7-10 Tbsp white cooking fat
- several sheets Lollo white and Lollo red
- 50 g Salami
- 100 g Mortadella
- 100 g Parma ham
- 7-10 Tbsp some red and green peppers
- 7-10 Tbsp some green and black olives
- 4 Artichoke Hearts
Directions
- 1
Clean, wash and brown the peppers in the oven at high heat for 15 minutes. Peel (works best if you put a damp kitchen towel on top of the peppers after browning). Sprinkle with pepper and marinate with 4 tablespoons of oil. Drain the white beans on a sieve. Wash the thyme, dab dry, pluck leaves from the stems and chop finely. Mix beans with lemon juice, 1 tablespoon of oil and thyme. Season with salt and some pepper. Clean, wash and slice the tomatoes. Drain mozzarella and cut into slices. Mix tomatoes, mozzarella, pepper, remaining oil and basil. Fry squid rings in hot fat. Clean and wash the lettuce leaves, dab them dry and place them on a plate. Arrange the prepared and remaining ingredients on top. Serve with Grissini (Italian snack sticks)
- 2
Preparation approx. 45 minutes
- 3
Harness: Valkyrie
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