Antipasti Platter With Homemade Flatbreads Food

ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
• Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
• Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
• To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

ANTIPASTI PLATTER

Steps:

• Arrange all components decoratively on a large platter.
• Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
• Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
• In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

ANTIPASTO PLATTER

Steps:

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
• Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
• Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
• Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

CLASSIC ANTIPASTO PLATTER

Steps:

• On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes

ANTIPASTI PLATTER

Steps:

• To make the Pickled Cauliflower and Carrots:
• Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl. Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved. Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap. Let the vegetables stand, stirring occasionally, 30 minutes. Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days.
• To make the Grilled Peppers:
• Preheat a grill, broiler or oven on high heat. Grill, broil or roast the peppers until the skin is black and blistered. Place in a small bowl and cover with plastic wrap. Let stand about 15 minutes, or until cool enough to handle, but still warm. Rub the skin off the peppers, then seed and cut into about 1-inch slices. Place in a jam jar or small container and season with salt and pepper. Add the garlic and pour in the olive oil until peppers are completely covered. Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil.
• To make the olives:
• Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving.

ANTIPASTI PLATTER

Steps:

• Arrange all components decoratively on large platter.

ANTIPASTO PLATTER

Steps:

• Sliced meats may be rolled up (into tube shapes).
• Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
• A cruet of olive oil and vinegar near by is a nice touch.

ANTIPASTO PLATTER

Steps:

• Make vinaigrette: In a small bowl or jar, combine lemon juice, balsamic vinegar, rosemary, crushed red pepper, and extra-virgin olive oil; season with salt and pepper. Whisk or shake to blend.
• To serve, arrange ingredients on a large platter; drizzle vinaigrette over the fennel, roasted peppers, artichoke hearts, and bocconcini, and garnish with fennel fronds.

ANTIPASTO PLATTER

Steps:

• Arrange ingredients on tray.
• Serve with bread sticks or chunks of warmed Italian bread.
• Have a small dish of olive oil on the side for dipping.

TRADITIONAL ANTIPASTI PLATTER

Steps:

• Use your favorites.
• Sliced meats may be rolled up into tubes.
• Platter can be prepared a couple of hours in advance, covered and chilled.
• Bring back to room temperature 10 - 15 minutes before serving.
• Serve Extra Virgin Olive Oil and Vinegars on the side.