Antipasto Platter Recipe Antipasto platter, Antipasto, Appetizer
Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining ½ cup (120ml) lemon juice, lemon zest, remaining ½ cup (120ml) olive oil. Whisk well. Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and toss well.
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What Is An Antipasto Platter. An antipasto platter is a visually stunning Italian appetizer that showcases a vibrant assortment of cheeses, cured meats, marinated vegetables, and fresh bread or crackers. Derived from the Italian word "antipasto," which means "before the meal," this culinary masterpiece serves as a delicious prelude to a.
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Soak mini wooden skewers in water for one hour. Pat dry before using. Skewer the antipasto ingredients beginning perhaps with the basil or parsley, followed by the larger pieces like prosciutto or artichoke hearts. Place the Kalmata olive at the very top of the skewer.
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Set your prettiest bowl somewhere close to the center of a large cutting board or platter. Stagger the small bowls. Place 1 cup each of marinated olives and mushrooms (or artichoke hearts) into small bowls. Scoop ½ cup of honey or fig jam into a small bowl. Set the bowls spaced apart on the board.
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Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients. Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto. Begin filling in with groups of vegetables.
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Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips. A.
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Making the batter. 1- Start by melting the butter in a small pan over low heat and then let it cool. Meanwhile, start getting the other ingredients together. 2- Once the butter is cooled, in a large mixing bowl combine all the wet ingredients - the eggs, lemon extract, olive oil, and the melted butter.
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Add small spoons, knives, forks, and toothpicks to the bowls if needed. Place them on the board, spacing them out. Place fresh cheeses in small bowls. Leave soft cheeses whole. Cut semi-soft cheeses into cubes or slices. For hard cheeses, use a fork to crumble some of each piece and leave the rest whole.
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Instructions. Pull the burrata cheese apart into several pieces and place it on a serving plate. Arrange the tomato slices on top of the burrata. Generously sprinkle all over with salt and pepper. Drizzle the lemon juice and the olive oil over the burrata and tomatoes. Dollop the pesto in several places over the burrata.
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Plate your Antipasto. Place your serving platter on top of a large cheese board. Start with the olive tapenade bowl, followed by the marinated olives in a small bowl, surrounded by the roasted peppers, pepperoncini and artichoke hearts. Spoon dollops of whipped ricotta and whipped goat cheese in between.
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