Make antipasti yourself

Make antipasti yourself: yourself

Antipasti, tapas, mezze or hors d'oeuvres - Appetizers are available all over the world. Here is a guide on how to make Italian antipasti yourself. The fresh, healthy Mediterranean cuisine also sets a clear focus in its horseradish spectrum with numerous vegetable recipes.

But if you prepare many different antipasti, they can play the main role as antipasti buffet quite without another main course with some bread. In the following instructions you will find enough recipes for such a project.

You will see, the finished antipasti from the supermarket will not compete with your homemade antipasti. Have fun!

PS.: Antipasti is the plural, in the singular it is called antipasto (translated means: before the meal).

Contents: Make antipasti yourself

  • Caprese - the classic
  • Grilled or baked, marinated vegetables
  • Melanzani Variations
  • Balsamic shallots
  • Vegetable Frittata
  • Beef carpaccio
  • Fennel carpaccio
  • Vitello tonato

When purchasing, place great emphasis on a very good quality of the ingredients. Only really ripe vegetables and fresh or very well-dried herbs bring enough flavor to convince as antipasti. No less weight should be placed on the selection of an excellent, cold-pressed olive oil. It takes over, in addition to its actual function as a flavor carrier and energy supplier, also the task of a unique spice.

But all other ingredients should be of high quality. Especially with the appetizers it does not depend on the quantity, but very much on an intense, outstanding taste. They are more likely to whet the appetite than to satisfy.

Caprese - the classic

Make antipasti yourself: slices

The most important ingredient: fresh vegetables

Ingredients:

  • tomatoes
  • Mozzarella
  • basil
  • Aceto balsamico
  • olive oil
  • salt and pepper

Preparation:

Wash the basil, shake off and dry. Remove the individual leaves. Cut the tomatoes and the mozzarella (good buffalo mozzarella) into slices and place alternately a tomato slice, a mozzarella slice and a sheet of basil overlapping on a plate. For example, you can lay it in a spiral or in circles. Finally, everything is salted on the plate, peppered and drizzled with balsamic and olive oil. Sprinkle with a little chopped basil and serve.

Make antipasti yourself: antipasti

So we know the antipasti classic Caprese

Make antipasti yourself: olive

Caprese skewered as finger food

Alternatively, you can put small cherry tomatoes, small mozzarella balls and basil leaves on wooden skewers and season and decorate them as well.

Grilled or baked, marinated vegetables

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Let the marinated vegetables pass well.

Ingredients:

  • eggplant
  • paprika
  • zucchini
  • mushrooms
  • small shallots
  • olive oil
  • oregano
  • garlic
  • capsicum
  • salt
  • lemon

Preparation:

  1. Wash vegetables and dry. Cut aubergines into 5 mm thick slices. Sprinkle each slice with salt on both sides. Evenly stack the slices on a plate and place a wooden platter on top and weigh something down (for example, with a pot). Let stand for 30 minutes, rinse the eggplant strips with water and dry well with kitchen crepe.
  2. Also clean, dry and slice the zucchini, peppers and mushrooms. Peel the shallots.
  3. Cut the pepper, remove the seeds and skins, mince the rest. Peel garlic and mince it as well. Mix both together with oregano, salt and a little lemon juice in a large bowl and add olive oil - stir well. Now the vegetable slices in the bowl and again stir everything well. So marinated let something pass through.

Make antipasti yourself: make

Bake aromatic marinated vegetables in the oven.

Make antipasti yourself: slices

Outdoors, it can also be grilled.

Preheat oven to 160 degrees. Cover baking tray (s) with baking paper. Spread the marinated vegetables on top and cook at 160 degrees Celsius or 180 degrees top and bottom heat for about 25 minutes.

Alternatively, the vegetables may be grilled before marinating and then allowed to pass well in the marinade. Tastes both delicious.

Melanzani Variations

Make antipasti yourself: olive

Fresh melanzani variation with yogurt

Ingredients:

  • 3 eggplants
  • 1 orange
  • salt
  • 2 mozzarella
  • 6 - 8 dried tomatoes
  • chili
  • thyme
  • fresh basil
  • parsley
  • 150 g of yogurt
  • olive oil
  • balsamic cream

Preparation:

Soak the dried tomatoes overnight in the juice of a fresh orange.

Make antipasti yourself: make

Delicious, stuffed aubergine rolls

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Aubergine au gratin with Mozarella

Prepare aubergines:

Cut two of the aubergines longitudinally into 6 - 7 mm thick strips. One in equally thick round slices. Salt all slices on both sides. Then evenly stack the slices on a plate with a wooden board and complain. After half an hour rinse with running water and dry well with kitchen paper. Now marinate all the aubergine slices with olive oil and thyme and let stand for 20 minutes and then fry slowly in a grill pan from both sides until golden brown. Put on kitchen paper to cool.

Version 1: In the meantime drain the tomatoes and dab dry with kitchen paper. Slice mozzarella. Pluck the basil leaves.

Put half of the sliced ​​aubergines, one each dried and soaked tomato, one mozzarella slice (pepper and salt on the mozzarella) and one leaf of basil, a few drops of balsamic cream on top and roll everything into the eggplant slice. If necessary, stick with a wooden skewer. Arrange on a plate or in a bowl.

Variant 2: Mix the yoghurt with a clove of garlic, salt and pepper. Arrange the other half of the sliced ​​aubergine slices on a platter or appropriate board, garnish with a tablespoon of yogurt and freshly chopped basil.

Variant 3: Cover the round aubergine slices with sliced ​​mozzarella slices and bake in the oven just below the grill. Once the cheese has browned slightly, remove from the oven, allow to cool briefly and garnish with some fresh parsley.

Balsamic shallots

Make antipasti yourself: yourself

Red shallots set good color accents.

Ingredients:

  • about 250 g shallots
  • 2 - 3 tablespoons of brown sugar
  • 1/8 liter Acceto balsamic vinegar
  • fresh thyme
  • smooth parsley

Preparation:

Halve or quarter onions, depending on size, and fry in a little olive oil. Sprinkle with sugar and continue to fry until the sugar has dissolved. Deglaze with the balsamic vinegar. Then bring to a boil until the sauce reaches a creamy consistency.

Put the prepared mixture in a bowl and when cool, sprinkle with finely chopped, parsley. Beautiful antipasti can be presented in an antipasti set and with the right antipasti forks.

Make antipasti yourself: yourself

Use brown sugar to caramelize.

Make antipasti yourself: slices

Deglaze with Aceto Balsamico

Vegetable Frittata

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Vegetables and eggs are the basis of a vegetable frittata.

Ingredients:

  • 6 eggs
  • some cream
  • paprika
  • zucchini
  • tomatoes
  • onion
  • garlic
  • olive oil
  • fresh thyme
  • fresh marjoram
  • smooth parsley
  • salt and pepper

Preparation:

If you like, you can skin the tomatoes and peppers before further processing. For this purpose, the tomatoes are showered with boiling water and after two minutes, the skin can be scored and peeled off.

Cut the peppers into flat pieces and leave them in the oven under the grill until the skin bubbles, then remove them. Cover the tin immediately with a damp kitchen towel and wait until the peppers have cooled down enough for you to touch them. Then scrape the skin from the middle to the outside and peel off.

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Frittata garnished with fresh dates tomatoes

Free the tomatoes from the seeds and cut the flesh into small cubes. Chop paprika, zucchini and the onions.

In a pan, bring the olive oil to medium heat and fry the onion with zucchini for 4 minutes, then add the skinned peppers and the diced tomatoes, and the finely chopped or pressed clove of garlic. Fry all together for another three to four minutes.

In the meantime, cut the herbs into small pieces, mix the eggs with a dash of cream and salt, pepper and two-thirds of the herbs.

Now put the egg mixture in the pan, cover it and switch back the heat one step. As soon as the eggs are completely stabilized, topple the frittata with a large flat plate and add one more to the pan from the other side. After three to four minutes the vegetables Frittata is ready. Poke on a plate or a large plate and sprinkle with the remaining, finely chopped herbs and serve. Slicing like a cake.

Beef carpaccio

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Beef carpaccio with arugula

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Carpaccio garnished with rocket pesto

Ingredients:

  • very thinly cut beef
  • Parmesan
  • pine nuts
  • rocket
  • balsamic cream
  • olive oil
  • pepper and salt

Preparation:

Let yourself be cut very thinly at the butcher you trust Carpaccio of beef and place it on a foil tray. Then you can put the foil with the wafer-thin discs upside down on a plate or a plate, paint and carefully remove the foil. Put the plate in the refrigerator until all other ingredients are ready.

Roast some pine nuts in a non-stick pan over medium heat until golden brown and allow to cool. Then paring Parmesan, wash Ruccola and spin dry.

Now remove the beef from the fridge, sprinkle the Parmesan and the pine nuts on it and garnish with a nest of Ruccola in the middle. Grind all the pepper and salt and drizzle with balsamic cream and olive oil - done.

If you like, you can also make a pesto out of the arugula, the pine nuts, the spices, including balsamic cream and olive oil and then spread on the beef

Fennel carpaccio

Make antipasti yourself: antipasti

Fennel is wonderful as a carpaccio.

Ingredients:

  • fennel bulbs
  • spring onion
  • Parmesan
  • pomegranate seeds
  • lemon
  • balsamic cream
  • olive oil
  • pepper and salt

Preparation:

Clean the fennel tubers from the outside and plane them on a spicy cucumber slicer or cut them into very thin slices with a sharp knife and place them directly on a plate or plate. Chop spring onions and pass over. Drizzle with lemon, salt and pepper. Parmesan on top and sprinkle with a few pomegranate seeds. Season with a little bit of balsamic cream and a little olive oil. Finished.

Vitello tonato

Attention Vitello tonato needs a lot of time: Begin preparation 36 hours before serving.

Ingredients:

Make antipasti yourself: slices

Paprika is easy to skin.

  • 750 g veal (lean piece, calf nut or similar)
  • 1 - 2 liters of white wine
  • ¼ celery tuber
  • 2 carrots
  • 2 onions
  • 2 bay leaves
  • 1 clove
  • 1 heaped teaspoon of salt
  • 1 tin of tuna (without oil)
  • 4 anchovy fillets
  • 1 organic lemon
  • 2 tablespoons white balsamic
  • 3 eggs
  • 1/4 liter fruity, light olive oil (very little bittersweet)
  • 1 glass of capers
  • salt and pepper
  • some salad, peppers and / or some olives for garnish

Preparation:

Place the meat in a pot the day before preparation surrounded with diced soup vegetables. Add the bay leaves and the clove and sprinkle with white wine until the meat is covered (do not choose too big a pot). Keep cool until the next day.

Put the pot on the stove the next day, bring the meat to a boil and then simmer for 90 minutes at low speed. Allow the contents to cool completely (takes several hours).

Make antipasti yourself: slices

Vitello tonato ready garnished

Make tuna sauce

All ingredients should be at room temperature. Drain capers and tuna through a sieve. Crush the 3 egg yolks, the juice of half a lemon, balsamic vinegar and 3 tablespoons of the cooking veal with ¾ of the drained capers and tuna in a high mixing bowl with the blender to a homogeneous Mus. Then gradually add the oil gradually, stirring continuously. It creates a kind of tuna mayonnaise. This is still seasoned with pepper and salt.

Remove the meat from the remaining cooking stock and drain well. If necessary, pat dry with a little kitchen paper. Cut into 2 mm thick slices with a very sharp knife or a cutting machine. Lay the slices directly on plates or a plate.

Then spread the tuna sauce on the slices of veal. For the taste, it is better if it is evenly covered - for the eye, it is better if you can still see the meat. Let it cool for a few hours. Then garnish with the rest of the capers, slices of lemon, lettuce, diced peppers (better skin before) and olive rings.

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Video Board: DIY Antipasti Platter // Easy Holiday Recipe