- Ready In:
For the marinade
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- 1⁄2 teaspoon crumbled dried rosemary
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried oregano, crumbled
- 1⁄4 teaspoon dried hot red pepper flakes
- 1⁄2 cup olive oil
- 3 large carrots, cut diagonally into 1/4-inch-thick slices
- 2 small fennel bulbs, cut crosswise into 1/4-inch-thick slices (about 1 1/2 pounds)
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- 12 ounces jars, peperoncini rinsed and drained well (pickled Tuscan peppers)
- 3⁄4 lb olive
- 1⁄4 lb sun-dried tomato, drained and cut into strips
- 3⁄4 lb plain bocconcini
- 400 g artichoke hearts, rinsed and drained well
- 1⁄3 cup minced fresh parsley, leaves plus if desired, parsley sprigs for garnish
Make the marinade:
- 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 and 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.
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RECIPE SUBMITTED BY
Working mother living in beautiful Sydney, Australia.