by Vicki Brunsvold, Tastemaker in Residence
Cook's Note - This can be partially prepared the day before.
Ingredients - Marinade
1/2 tsp minced garlic
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
1/2 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes - more to taste
Salt and pepper to taste
1/2 cup olive oil
3 large carrots, cut into 1/2 inch diagonal slices
2 small fennel bulbs, cut into 1/4 inch slices (about 3 cups)
2 roasted red bell peppers, cut into strips
2 roasted yellow bell peppers, cut into strips
12 oz pepperoncini - Tuscan peppers drained
1/4 lb sun-dried tomatoes packed in oil, cut into strips
3/4 lb black and/or green olives
3/4 lb cubed fresh mozzarella or bocconcini-small mozzarella cheese
1/2 lb soppressata-(Italian dry salami) 1/4 inch slices, cubed
14 oz marinated artichoke hearts, drained
1/3 cup minced fresh parsley
1/3 lb thinly sliced salami
fresh rosemary sprigs for garnish
- Marinade: Except for the olive oil, whisk together all the marinade ingredients in a small bowl. Add the olive oil in a stream, whisking until emulsified.
- Antipasto: In large pan of salted boiling water, blanch the carrots and fennel for 2-3 minutes, drain, and plunge into bowl of ice water. Let cool and drain well.
- In large bowl toss together the marinade with all the ingredients except for the salami and the rosemary sprigs.
- Chill covered overnight.
- Serve antipasto on a large platter, surround outer edge with salami and garnish with rosemary.