cateory: preparation_method
Antipasta Platter
Reviews: 198
Ingredients:
- 1 Small Japanese eggplant; sliced thin lengthwise
- 2 Small Carrots; peeled, and sliced into thin strips with a vegetable peeler
- 1 Medium Roasted red pepper; peeled, seeded, and cut into thin strips
- 1 Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips
- 1 Medium Roasted yellow bell pepper; peeled, seeded, and cut into thin strips
- Drizzle of olive oil
- Drizzle of aged balsamic vinegar
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Pieces Beef fillet −; (4 oz ea)
- 1/2 Cup Aioli
- 1 Cup Baby arugula
- 2 Ripe beefsteak tomatoes
- 1 Pound Buffalo Mozzarella cheese
- 12 Fresh basil leaves
- 1 Pound Prosciutto di Parma ham; thinly sliced
- 12 Fresh figs
- 1/2 Pound Parmigiano−Reggiano cheese; cut into chunks
- 2 Cup Assorted Italian olives
How to make
Antipasta Platter
Antipasta Platter
- Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper.
- Grill the vegetables in batches for about 1 minute on each side. Remove from the grill.
- On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar.
- Place each fillet between two sheets of plastic wrap.
- Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli.
- Mound the arugula in the center of carpaccio. Core and slice the tomatoes 1/2−inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter.
- Slice the cheese into 1/2−inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter.
- Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes.
- Drizzle the entire platter with the olive oil.
- Arrange the slices of prosciutto over the fourth platter.
- Using a sharp knife, make a criss−cross cut through the core of each fig. Arrange the figs around the prosciutto.
- Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread.
- This recipe yields 6 to 8 servings.
Comments for
Antipasta Platter
Antipasta Platter
You may also like:
preparation_method
Basic pastry I
Basic pastry I
preparation_method
Basic pastry II
Basic pastry II
preparation_method
Traditional chicken stock
Traditional chicken stock
preparation_method
Balsamic vinaigrette
Balsamic vinaigrette