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Antipasta Platter
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Small Japanese eggplant; sliced thin lengthwise
Small Carrots; peeled, and sliced into thin strips with a vegetable peeler
Medium Roasted red pepper; peeled, seeded, and cut into thin strips
Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips
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
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Pieces Beef fillet −; (4 oz ea)
/2 Cup Aioli
Cup Baby arugula
Ripe beefsteak tomatoes
Pound Buffalo Mozzarella cheese
2 Fresh basil leaves
Pound Prosciutto di Parma ham; thinly sliced
2 Fresh figs
/2 Pound Parmigiano−Reggiano cheese; cut into chunks
Cup Assorted Italian olives
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.
Antipasta Platter
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