cup minced fresh parsley, leaves plus if desired, parsley sprigs for garnish
NUTRITION INFO
Serving Size: 1 (329) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 544.4
Calories from Fat 341 g63 %
Total Fat 37.9 g58 %
Saturated Fat 10.9 g54 %
Cholesterol 44.8 mg
14 %
Sodium 1533.3 mg
63 %
Total Carbohydrate
38.3 g
12 %
Dietary Fiber 12.6 g50 %
Sugars 11.7 g46 %
Protein 20.4 g
40 %
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DIRECTIONS
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.