Party Size Giardiniera Antipasto Recipes
PARTY-SIZE - GIARDINIERA/ANTIPASTO
A tasty, make-ahead antipasto, which will please your guests, and deviates from the usual "chips-and-dips", appetizers. Served with pumpernickle cocktail rounds, sliced baguette, pita rounds or several differently shaped crackers, your guests will feel comfortable enjoying this vitamin-rich natural, delight. No left-overs guaranteed. Prep. time does not include refrigeration time to allow ingredients to "season". Can be made today for tomorrow's party.
Provided by TOOLBELT DIVA
Categories Spreads
Time 1h20m
Yield 12-18 serving(s)
Number Of Ingredients 23
Steps:
- Preheat Oven to 400 degrees F.
- Put all of the Fresh Peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
- Continue roasting until the skin blisters and begins to peel away from the peppers.
- This is the only time you will use your oven.
- Remove Roasted Peppers, open up, clean out the seed pod and stem, and discard.
- Peel the peppers, chop and place in a large bowl.
- In a separate bowl, whisk together, soy sauce, vinegar, sesame oil, Splenda, curry powder and set aside.
- Cut about one inch off the bottoms of the asparagus spears and discard.
- Steam cook the asparagus spears.
- Do not overcook.
- Fine-chop asparagus and place in bowl with the peppers.
- Skin the Roma tomatoes, by dipping in very hot water for a few minutes.
- The skin will slide off easily.
- In your Food Processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
- Pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
- It will take several processes to complete the chopping.
- Hand-chop green onions, and celery spears.
- Add to the bowl with asparagus and roasted peppers.
- Next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
- Cover and set in refrigerator to"season".
- When ready to serve to your party guests, give the mixture an additional turn with a large spoon.
- Set out in separate bowls suitable for dipping, one cup portions at a time.
- Sprinkle each serving with Sesame Seeds and mix carefully to blend.
- Serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
- Also goes well with baked tortilla chips, and small pita rounds.
Nutrition Facts : Calories 66.4, Fat 2.5, SaturatedFat 0.4, Sodium 234.8, Carbohydrate 9.8, Fiber 3.2, Sugar 4.7, Protein 3.3
GIARDINIERA
Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.
Provided by gailanng
Categories Vegetable
Time P2DT20m
Yield 1 quart approx
Number Of Ingredients 15
Steps:
- Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
- Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.
GIARDINIERA ANTIPASTO HUMMUS
A tasty and tangy spread/dip combining hummus and giardiniera for a colorful condiment ready to be served in minutes.
Provided by gailanng
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread hummus in a serving dish.
- Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
- Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
Nutrition Facts : Calories 122.7, Fat 8, SaturatedFat 2.3, Cholesterol 8.3, Sodium 367.8, Carbohydrate 8.5, Fiber 3.5, Sugar 0.4, Protein 5.6
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