Antipasti can be made with little effort. We have put together three recipe variants with precise instructions for you here.
Antipasti is a classic appetizer that originated in Italy. In the singular it is spoken of "antipasto", which translates as "before eating" or "before the meal". To prepare the stomach for the main course, a first course is often offered. The Italian antipasti, which are now also very popular in Germany, show that this doesn't just have to consist of a starter. Antipasti are often served on a plate or platter and consist of an extensive mix of different creations. Of course it is also possible to implement just one recipe for antipasto and offer this starter.
On a mixed plate, for example, air-dried cold cuts, pickled vegetables, cheese and seafood, but also cold meat speci alties are offered. There is also bread fresh from the oven.
Antipasti with meat and sausage
If you want to become active yourself and want to make antipasti yourself, you should first think about which foods you want to use. If meat and sausages are to be served, the salami must not be missing. Especially Milanese salami or cacciatorino are often used. Prosiutto di Parme or Prosciutto San Daniele can be found on the antipasti plate as ham.
Bressaola is very popular. This is beef ham that is air dried. It is considered very mild and delicate. Vitello tonnato and carpaccio are also very common. Carpaccio is very thinly sliced raw beef that is refined with parmesan and rocket and olive oil. Vitello Tonnato comes from calf. The meat is boiled, thinly sliced and served with a caper and tuna sauce.
Antipasti with pickled vegetables
Vegetables as antipasti are particularly popular because they can be prepared in many different ways and offer an interesting taste experience. Various types of vegetables can be preserved here in a mixture of herbs and olive oil. How strongseasoning depends on personal taste. Processed particularly frequently for the starter:- Aubergines
- pepper
- Onions
- Mushrooms
- Zucchini
- Artichokes
- Beans
- Carrots
Cheese for the antipasti platter
Antipasti also includes cheese. Especially in Italy there are numerous different varieties that are offered on the plates. Mozzarella should not be missing under any circumstances. The variant made from buffalo milk is very popular. Taleggio, a very strong, full-fat cheese, is also commonly used. When it comes to hard cheese, it's best to use Gand Pandano or Pecorino.
Make antipasti yourself - recipes
If you would like to prepare antipasti yourself, you can implement a variety of recipes. We have put together some ideas for you here.
❶ Vegetable antipasti with garlic
Vegetables can be prepared as an antipasto in different ways. The following recipe is suitable for six people and has a very strong and spicy taste.
Ingredients for vegetable antipasti (6 people)
- 1 eggplant
- 2 red peppers
- 2 yellow peppers
- 15 tablespoons olive oil
- 300 g mushrooms
- 3 zucchini
- 5 tablespoons white balsamic vinegar
- 5 garlic cloves
Vegetable Antipasti Preparation
- Preheat the oven to 200° top and bottom heat.
- Wash, clean and halve the peppers. Then place skin-side up on a baking sheet.
- Put the peppers in the oven for about 25 minutes until they start to get darker and the first bubbles appear.
- Cover with a wet cloth Dries Now let the peppers cool.
- Then it can be skinned and cut into strips.
- Clean and slice the courgettes, aubergines and mushrooms.
- Now the courgettes, mushrooms and aubergines are briefly fried one after the other in a pan with olive oil.
- A marinade is made from vinegar, s alt and pepper, Italian herbs, oil and garlic.
- The vegetables are poured separately with the marinade and should now be left to soak for a few hours. Then everything can be served.
❷ Crayfish on porcini crostini
This variant is an antipasto with bread. For ten people, the preparation is made with the following ingredients:
Ingredients for crayfish on porcini crostini (10people)
- 150 g pre-cooked crayfish tails
- 500 g porcini mushrooms
- 9 tablespoons olive oil
- ½ Baguette
- 2 tsp grated organic lemon zest
- 20 g butter
- 5 slices of Parma ham
- S alt
- pepper
- Chervil
Crayfish on porcini crostini preparation
- Clean and halve the porcini mushrooms. Large specimens can also be quartered.
- Wash, drain and dry the crab tails.
- Cut the baguette into ten thin slices.
- Heat the olive oil in a pan and fry the bread slices on both sides until they are lightly golden. Then drain on kitchen paper.
- Meanwhile, put the butter and oil in a pan and sauté the porcini mushrooms. After two minutes, the crayfish tails join them.
- The mixture is seasoned and refined with lemon zest.
- Place the baguette slices on a plate, add the mixture and top with half a slice of ham.
- Sprinkle with pepper and decorate with chervil.
❸ Pale Beans Antipasti
Less well-known than antipasto, but no less tasty, are pal beans. They taste particularly fresh and are also suitable for vegetarians.
Ingredients for Pale Beans Antipasto (6 people)
- 500 g Pal beans fresh
- 1 clove of garlic
- 12 tablespoons olive oil
- 3 bay leaves
- 3 stalks of savory
- 2 sprigs of rosemary
- 1 bunch of curly parsley
- S alt
- pepper
- 60 g Parmesan
Paspbean antipasto preparation
- Beans washed cold and drained.
- 3 tablespoons of olive oil are put in a pot and boiled with savory, rosemary, garlic, bay leaves and 1.5 liters of water. As soon as everything boils, the heat is reduced.
- Leave the pal beans to simmer over medium heat for 40 minutes.
- Shortly before the end of the steeping time, add 3 teaspoons of s alt to the water, then let everything cool down a bit.
- Meanwhile, finely chop the parsley.
- Remove the beans from the water with a slotted spoon and mix with the oil and parsley.
- Now add the Parmesan, pepper and a little s alt to the beans.
Note: With this antipasto it is recommended to prepare and offer additional fresh bread.