Heya Squeaks,

There was a potluck at work last night for one of the nurses who was
moving away. The theme was Italian night.

I decided to make your Mixed Antipasto, and let me tell you, it got
raves!!!!

One nurse told me this morning: "You can potluck with us anytime!!!!"

This was very easy to put together, especially when I had no time to
do much cooking. I bought the peppers already roasted, and raided the
olive bar at one of the markets. Got the marinated artichokes there,
the olives, the sun dried tomatoes, and the roasted peppers. It went
together fast after blanching the fennel and the carrots.
One guy at work loved the herbs and garlic in the dressing.
Confession: I added a lot more garlic. And I just left it in a
bowl...it was still pretty.

Christine

Mixed Antipasto

misc. side dishes

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, or to; taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-in; ch-thick slices
2 small fennel bulbs (about 1 1/2 pounds),; cut crosswise into 1/4-in
2 red bell peppers, roasted and cut into; strips
2 yellow bell peppers, roasted and cut into; strips
a 12-ounce jar peperoncini (pickled; tuscan peppers), rinsed
drained well
3/4 pound black or green brine-cured olives o; r a combination
1/4 pound sun-dried tomatoes packed in oil, d; rained and cut into
strips
3/4 pound marinated or plain bocconcini (smal; l mozzarella balls,
1/2 pound pepperoni or soppressata cut crossw; ise into 1/4-inch-thick
s
quartered
two 7-ounce jars marinated artichok; e hearts, rinsed and drai
1/3 cup minced fresh parsley leaves plus, i; f desired, parsley sprigs
garnish

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.

Contributor: Gourmet

Yield: serves 6 to 8.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA