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Suggest a better descriptionMake the marinade: In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, 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. Serves 6 to 8. Gourmet November 1991
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Serving Size: 1 Serving (1177g) | ||
Recipe Makes: 1 servings | ||
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Calories: 838 | ||
Calories from Fat: 828 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92g | 123 % | |
Saturated Fat 44.9g | 224 % | |
Monounsaturated Fat 36.5g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 172.1mg | 53 % | |
Sodium 468.4mg | 16 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.9g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 838
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