This is one of those recipes that allows for tons of creativity... add or omit ingredients. Make it your own and make it different every time if you feel like it. You can substitute fresh for dried herbs in the marinade just remember that the ratio is 3:1. Dried herbs are more potent than fresh.
Recipe type: Appetizer
- The Marinade
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- ½ teaspoon crumbled dried rosemary
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried orégano, crumbled
- ¼ teaspoon dried hot red pepper flakes, or to taste
- ½ cup olive oil (or less depending on your preference)
- Salt and Pepper to taste
- The Mix
- 3 large carrots, cut diagonally into ¼-inch-thick slices
- 2 small fennel bulbs (about 1½ pounds), cut crosswise into ¼-inch-thick slices
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- 12-ounce jar pepperoncini (pickled Tuscan peppers), rinsed and drained well
- ¾ pound black or green brine-cured olives or a combination
- ¼ pound sun-dried tomatoes packed in oil, drained and cut into strips
- ¾ pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
- ½ pound pepperoni or soppressata, cut crosswise into ¼-inch-thick slices and the slices quartered (optional)
- 2 - 7ounce jars marinated artichoke hearts, rinsed and drained well (optional)
- ⅓ cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish
- In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
- In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well.
- In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well.
- Chill the antipasto, covered, for at least 4 hours or overnight.
- Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature
This recipe originally appeared in Gourmet Magazine in November of 1991!