Time 35m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Time 9h30m Yield 56 Number Of Ingredients 15 Steps:
In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Time P1DT20m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes. Drain and cool slightly. Quarter the potatoes. In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside. ———MARINADE————. Combine oil, vinegar, parsley, oregano, thyme and red pepper. Whisk until well mixed. Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator. In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate. Chill both bags for 4-24 hours, turn a few times to evenly coat the contents. To Serve, line the serving plate with leaf lettuce. Using a slotted spoon transfer veggies to the platter. If using salami fold into quarters and arrange on the platter. Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.
Time 50m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry. Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing. Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature. Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
More about “antipasto with new potatoes recipes”
Time 1h30m Yield 14 Number Of Ingredients 13 Steps:
In medium bowl, mix oil, vinegar, lemon peel, garlic, Italian seasoning and red pepper flakes. Stir in cheese and mushrooms. Cover; refrigerate at least 1 hour but no longer than 24 hours. Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture. Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)
