Winter antipasti

Name: Winter antipasti
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Garlic cloves; 500 g small mushrooms; 1 red, green and yellow peppers; 400 g Carrots; 4-5 Branches of rosemary and thyme; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Sugar; 2-3 Bay leaves; 4-5 Juniper berries; 6 TABLESPOONS light balsamic vinegar; 100 ml Vegetable broth (instant); 1 package (230 g) Pizza dough (rolled out round; on baking paper); 1 Egg Yolk; 1 TABLESPOON Whipped cream; 7-10 Tbsp Poppy seeds and sea salt; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Garlic cloves
500 g small mushrooms
1 red, green and yellow peppers
400 g Carrots
4-5 Branches of rosemary and thyme
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Sugar
2-3 Bay leaves
4-5 Juniper berries
6 TABLESPOONS light balsamic vinegar
100 ml Vegetable broth (instant)
1 package (230 g) Pizza dough (rolled out round; on baking paper)
1 Egg Yolk
1 TABLESPOON Whipped cream
7-10 Tbsp Poppy seeds and sea salt
7-10 Tbsp Cling film

Directions

1
Peel and slice the garlic. Clean and trim the mushrooms. Larger ones may need to be halved. Clean and wash the peppers. Cut out stars from the red pepper. Cut the rest of the cuttings into pieces. Cut remaining peppers into rings.
2
Peel and wash the carrots and cut them first diagonally into thicker slices, then into sticks. Wash the herbs and dab dry. Heat 2 tablespoons of oil in a large pan. Fry the prepared vegetables in portions until golden brown. Finally season with salt and pepper. Push the vegetables to the edge with a spatula. Put 1-2 tablespoons of sugar in the middle of each pan and let them caramelise until golden brown. Reduce heat, add a few stems of herbs, a bay leaf, a few juniper berries and a few slices of garlic. Deglaze with about 2 tablespoons of vinegar and some stock and boil off the sugar. Put the vegetables and stock in a shallow bowl and let it cool down. Prepare the rest of the vegetables in the same way. Season to taste with salt, pepper, sugar, vinegar and olive oil. Place cling film directly on the vegetables or brew and leave to marinate in the refrigerator for a few hours, preferably overnight. Cut the pizza dough into finger-thick strips.
3
Deglaze with about 2 tablespoons of vinegar and some stock and boil off the sugar. Put the vegetables and stock in a shallow bowl and let it cool down. Prepare the rest of the vegetables in the same way. Season to taste with salt, pepper, sugar, vinegar and olive oil. Place cling film directly on the vegetables or brew and leave to marinate in the refrigerator for a few hours, preferably overnight. Cut the pizza dough into finger-thick strips. Fold the sticks once, twist them into each other and place them on a baking tray lined with baking paper. Whisk egg yolk and cream. Spread the pizza sticks with it. Sprinkle some with sea salt, some with poppy seeds. Remove the vegetables, laurel and herbs from the marinade and drain. Bake pizza sticks in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Take out and let cool down. Arrange vegetables and grissini on a plate, garnish with herbs and paprika stars
4
Whisk egg yolk and cream. Spread the pizza sticks with it. Sprinkle some with sea salt, some with poppy seeds. Remove the vegetables, laurel and herbs from the marinade and drain. Bake pizza sticks in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Take out and let cool down. Arrange vegetables and grissini on a plate, garnish with herbs and paprika stars
5
12 hours waiting time