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Print Recipe
Vegetable and Mushroom Antipasti Recipe
Very tasty, home-made and with the taste of warm Italy. With tortillas or Focaccia, with a glass of cool wine - a great evening is provided. And bring a jar of antipasti with you to your dacha... Try it? The recipe for tortillas will attach - they are here in their place.
Cook Time 60 minutes
Servings
Ingredients
Antipasti:
Cakes:
Cook Time 60 minutes
Servings
Ingredients
Antipasti:
Cakes:
Instructions
  1. Cut the eggplant and zucchini into rounds not very thick. Sprinkle with spices, salt and drizzle with oil. Put on a baking sheet - I baked on parchment. There also put the pepper cut into strips (I baked in halves).
    Cut the eggplant and zucchini into rounds not very thick.
Sprinkle with spices, salt and drizzle with oil.
Put on a baking sheet - I baked on parchment.
There also put the pepper cut into strips (I baked in halves).
  2. Send to the preheated oven to 200. I had 30 minutes to prepare.
    Send to the preheated oven to 200.
I had 30 minutes to prepare.
  3. During this time, the chopped pepper will be ready, but I put it in halves, so I baked it in the microwave for 5 minutes. The skin was removed and cut into strips.
    During this time, the chopped pepper will be ready, but I put it in halves, so I baked it in the microwave for 5 minutes.
The skin was removed and cut into strips.
  4. Remove the mushrooms from the liquid. Dry.
    Remove the mushrooms from the liquid.
Dry.
  5. The legs of the mushrooms to pull out - we only need the caps - are removed very easily.
    The legs of the mushrooms to pull out - we only need the caps - are removed very easily.
  6. Put curd cheese in the hats.
    Put curd cheese in the hats.
  7. Take the container - I have 500 ml. Spread in layers, shifting the garlic cloves and rosemary sprigs. Spread it out tightly.
    Take the container - I have 500 ml.
Spread in layers, shifting the garlic cloves and rosemary sprigs.
Spread it out tightly.
  8. On the last layer, pour balsamic and olive (vegetable)oil. The oil should cover the vegetables. Close the lid and put it in the refrigerator for a day.
    On the last layer, pour balsamic and olive (vegetable)oil.
The oil should cover the vegetables.
Close the lid and put it in the refrigerator for a day.
  9. It is very tasty to serve tortillas to the antipasti. In the container, throw a pinch of sugar, pour warm water, add yeast.
    It is very tasty to serve tortillas to the antipasti.
In the container, throw a pinch of sugar, pour warm water, add yeast.
  10. Add flour and salt.
    Add flour and salt.
  11. Knead the soft dough, cover and leave in the heat for 30 minutes.
    Knead the soft dough, cover and leave in the heat for 30 minutes.
  12. I made 4 tortillas, you can have one. Divide the dough into 4 parts. Grease the baking sheet with oil - I baked it on parchment. Roll out the tortillas, approximately 1.5 cm thick
    I made 4 tortillas, you can have one.
Divide the dough into 4 parts.
Grease the baking sheet with oil - I baked it on parchment.
Roll out the tortillas, approximately 1.5 cm thick
  13. Leave for 15 minutes. Grease with oil, sprinkle with sea salt and add rosemary.
    Leave for 15 minutes.
Grease with oil, sprinkle with sea salt and add rosemary.
  14. The oven is preheated to maximum. I have an oven warmed up to 260 (in the original 300). Bake for 10-15 minutes until Browning. I was ready in 13 minutes-baked on the top shelf, heated from below, gas.
    The oven is preheated to maximum. I have an oven warmed up to 260 (in the original 300).
Bake for 10-15 minutes until Browning. I was ready in 13 minutes-baked on the top shelf, heated from below, gas.
  15. Let cool on wire rack.
    Let cool on wire rack.
  16. Antipasti served with tortillas Next time I'll add a bitter pepper-I didn't have enough sharpness, but it's for my taste.
    Antipasti served with tortillas
Next time I'll add a bitter pepper-I didn't have enough sharpness, but it's for my taste.
  17. Bon appetit.
    Bon appetit.

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