Antipasto

It would not be a holiday without a large dish of antipasto.  For the non-Italians reading this, think of the largest dish you have ever seen in your life covered with the most wonderful assortment of marinated vegetables, meats, olives, and cheeses served with crusty Italian bread.  I remember serving this to some friends and watching them eat it with such gusto that nothing was left on the platter, only to discover that they thought that this was the entire meal.  The look of surprise and shock on their faces when I brought out the pasta was priceless. 

What’s in an Antipasto? An antipasto can contain a mixture of marinated vegetables, meats, olives, and cheeses. The combination is entirely up to you. I will always serve fresh mozzarella but I will usually try a different cheese to compliment it each time I make an antipasta, so tailor the antipasto to your own tastes.

No matter how small or large, marinated vegetables are always included in my antipasto.  The following marinade can be used for a large variety of cooked vegetables; however I have always included roasted red peppers and artichoke hearts.  The vegetables must be marinated at least 24 hours in advance.

Antipasta Marinade *

2 TBS Fresh Squeezed Lemon Juice

2 TBS White Wine Vinegar *

1 TBS of peeled and chopped Garlic (3 cloves)

1 tsp of Dried Oregano

½ C Extra Virgin Olive Oil (use the best)

2 TBS Chopped Fresh Parsley or 2 tsp Dried Parsley

In a blender, process the first five ingredients, the lemon juice through the oregano.  While the blender is spinning, gradually drizzle in the olive oil to form an emulsion.  Stop the blender and add the parsley.  Pulse three times to mix.  Let the marinade sit while you prepare the vegetables.

VEGETABLE PREPARATION

You can marinate roatsed red peppers, canned artichoke hearts or mushrooms—the choice is yours. For Christmas Eve I usually make all three.

Roasted Red Peppers

You can roast your own peppers or you can do what I do and buy jarred Mt. Olive Roasted Red Peppers.  Be careful not to buy premarinated peppers.  Drain the peppers and cut them into ¼ to ½ inch strips. Place the roasted red peppers into a container with a tight fitting lid and pour enough marinade to cover the roasted red peppers. Mix them 2-3 times over the next 24 hours. 

Artichoke Hearts

Artichokes have become very expensive in the US so I use canned artichokes for this recipe.  Do not use premarinated artichokes.  I also discourage the use of frozen artichokes since they can sometimes be hard and chewy.  Thoroughly drain the artichokes and quarter them.  Do not use the canned quartered artichokes since they tend to be chewy. Place the artichoke hearts into a container with a tight fitting lid and pour enough marinade to cover the artichoke hearts. Mix them 2-3 times over the next 24 hours.

Button White Mushrooms

This involves some cooking.  Clean one pound of button mushrooms and cut off the bottom of the stem.  If the mushrooms are large you can quarter them.  Carefully place them in a large pot of salted, boiling water and let them cook for two minutes.  Immediately drain and rinse them in cold water to stop the cooking. Place the mushrooms into a container with a tight fitting lid and pour enough marinade to cover the mushrooms. Mix them 2-3 times over the next 24 hours.  

MEAT & CHEESE
Only use the best quality meats and cheeses in your antipasta. I used Boar's Head cold cuts and cheeses. Do not buy them ahead of time. Purchase them the same day that you are making your antipasta for the best taste. Roll up the cheese and meats tightly.

PLATTER ASSEMBLY

The final step is to  Then arrange them with your meats and cheeses on a large platter. Serve with some crusty Italian bread and watch your guests enjoy.

* PRONTO SUBSTITUTE

Antipasta Marinade – You can substitute Italian dressing but do not use light or fat free varieties.

White Wine Vinegar – The only substitute is white balsamic vinegar. Do not substitute any other kind of vinegar.

To print a copy of this recipe go to Marinated Antipasta Vegetables.