The word "antipasto" in Italian translates to "before the meal," and it is traditionally known as the first course of a formal Italian meal. While in Italy, antipasti is a general term for all the appetizers that precede the main course, in our context, the term is mainly used to describe the popular dish of roasted vegetables. If served with the right sides, antipasti can serve as a meal in and of itself.
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An antipasti dish can be diverse and abundant in vegetables, welcoming your creative side into the kitchen. But, there are a few rules of thumb to consider before you preheat your oven. It is important to pay attention to which vegetables require pre-cooking, or how long each should be roasted - factors that vary depending on the amount of moisture they contain and how firm they are. There are also ways to shorten the cooking times (which will be mentioned later), but before we disclose all the information, it is crucial to understand these basic principles.
Pointers and preparation method:
An antipasti dish is meant to stimulate the imagination, and anyone is free to add their favorite vegetables to it. In the recipe before you, we chose to separate the preparation methods of the vegetables that serve as a classic base for any antipasti platter, leaving the choice of which vegetables to use, in your hands. We assure you that if you follow the steps below, your homemade antipasti will become a staple in your home.
Ingredients (for a platter serving 10 diners):
- 4 medium beets
- 3 kohlrabis
- 2 cobs of corn
- 2 fennels
- 4 whole artichokes
- 4 zucchinis
- 3 sweet red peppers (or whatever color you prefer)
Preparation methods:
- Roast the beets (oven time: 60 minutes) - thoroughly wash the beets and pat them dry with a sponge while they are still unpeeled. Wrap them in aluminum foil with a drizzle of olive oil and fold the foil on them like a candy wrapper. Place them on a baking sheet, put them in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit), and roast for about an hour. Once the beets have softened, remove them from the baking sheet and cut them into halves or quarters. Season with olive oil, balsamic vinegar, salt, and pepper, and set them aside.
- Roast the kohlrabis (oven time: 40 minutes) - thoroughly wash the kohlrabis and pat them dry with a sponge while they are still unpeeled. Wrap them in aluminum foil with a drizzle of olive oil and fold the foil on them like a candy wrapper. Place them on a baking sheet, put them in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit), and roast for 40 minutes. Remove the tender kohlrabis from the baking sheet, cut it into halves or quarters, season with olive oil, lemon juice, salt, and pepper, and set it aside.
- Roast the corn cobs (oven time: 7 minutes) - cook the whole corn cobs in a large pot with boiling water and a pinch of salt for about 20 minutes. After cooking, remove the corn cobs from the pot and set them aside to cool. Once cooled, brush them with a little butter, sprinkle with salt, a dash of sugar, and black pepper, and roast them in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit) for about 7 minutes (Note: It is recommended to maintain the texture of the corn knobs and not dry them out while roasting).
- Roast the fennels (oven time: 30 minutes) - thoroughly wash the fennels, pat them dry, and cut them into quarters. In a bowl, mix olive oil, a teaspoon of honey, two star anises, salt, and pepper, and spread the mixture over the fennels. Arrange the seasoned fennels in a baking dish, cover with aluminum foil (allows it to steam in its own vapors), and roast in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit) for about 20 minutes. After 20 minutes, remove the foil and continue roasting for an additional 10 minutes to get a caramelized color.
- Roast the artichokes (oven time: 10 minutes) - fill a large pot with water, add a pinch of salt and two halves of a lemon, and bring it to a boil. Place the whole artichokes in the pot and cook for about 20 minutes. After 20 minutes, touch the stem of the artichoke - if tender, this means the artichoke is also tender on the inside. Cut the artichokes lengthwise and roast them in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit) for an additional 10 minutes.
- Roast the zucchinis (oven time: 15 minutes) - thoroughly wash the zucchinis, place them in a baking dish, and roast in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit) for 15 minutes. After roasting, remove the zucchini from the baking dish and season with olive oil, salt, and black pepper.
- Roast the bell peppers (oven time: 20 minutes) - thoroughly wash the bell peppers and pat them dry with a paper towel. Coat them with a little olive oil, place them in a baking dish, and roast in an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit) for about 10 minutes. After 10 minutes, flip the bell peppers and roast for an additional 10 minutes to ensure both sides are even. After roasting, transfer the bell peppers to a bowl and cover each one with plastic wrap so that they will be easy to peel. Once the bell peppers have cooled, remove the skin and season with olive oil, red wine vinegar, tarragon, salt, and pepper.
Two sauces to serve alongside the antipasti:
Pilpelchuma Aioli Sauce
Ingredients (serves 10):
- 6 tablespoons mayonnaise
- 1 heaping tablespoon harissa or chili-garlic paste (pilpelchuma)
- Juice from 1/2 a lemon
- A pinch of salt
Instructions: Mix all the sauce ingredients together until well combined into a smooth and lump-free texture, and serve.
Smoky Black Tahini Sauce
Ingredients (serves 10):
- 1/2 cup tahini
- 1 small roasted eggplant
- Juice from 1/2 a lemon
- 1/2 cup cold water
- Salt and pepper
Instructions: Char the eggplant over an open flame and remove the charred skin. In a food processor, blend together the roasted eggplant, tahini, lemon juice, salt, pepper, and water until smooth and creamy.