Ingredients
-
-
1
-
2
-
2
-
1/2
-
1
-
1
-
1/4
-
1/2
-
3
-
2
-
2
-
2
-
12
-
3/4
Directions
Mixed Antipasto, From Epicurious Time does not include overnight marinating , From Epicurious Time does not include overnight marinating
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Steps
|
1
Done
|
Make the Marinade: |
|
2
Done
|
in a Small Bowl Whisk Together the Garlic, the Vinegars, the Rosemary, the Basil, the Organo, the Red Pepper Flakes, and Salt and Pepper to Taste, Add the Oil in a Stream, Whisking, and Whisk the Marinade Until It Is Emulsified. |
|
3
Done
|
in a Large Saucepan of Boiling Water Blanch the Carrots and the Fennel For 3 to 4 Minutes, or Until They Are Crisp-Tender, Drain Them, and Plunge Them Into a Bowl of Ice and Cold Water. Let the Vegetables Cool and Drain Them Well. in a Large Bowl Toss Together the Carrots, the Fennel, the Roasted Peppers, the Peperoncini, the Olives, the Sun-Dried Tomatoes, the Bocconcini, the Pepperoni, the Artichoke Hearts, the Marinade, the Minced Parsley Until the Antipasto Is Combined Well and Chill the Antipasto, Covered, For at Least 4 Hours or Overnight. Transfer the Antipasto to a Platter, Garnish It With the Parsley Sprigs, and Serve It at Room Temperature. |
