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Antipasto With Winter Vegetables

start a long lazy lunch with cured meats and cheeses served with a mix of your favourite seasonal vegetables and crisp polenta wedges

The ingredient of Antipasto With Winter Vegetables

  • deli meat see notes
  • buffalo mozzarella
  • marinated antipasti see note
  • roast vegetables see note
  • 500g pumpkin peeled chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 spring onions chopped
  • 1 small red capsicum very finely chopped
  • 2 tablespoons chopped flat leaf parsley leaves
  • 1 2 teaspoon dried chilli flakes
  • 2 tablespoons olive oil
  • 1 2 lemon juiced
  • 1 tablespoon white wine vinegar
  • 1 4 teaspoon sugar
  • 1 large fennel bulb very thinly sliced
  • 1 2 cup flat leaf parsley leaves
  • 1 tablespoon finely chopped chives
  • 300g instant polenta
  • 1 2 cup 40g grated parmesan
  • 1 4 cup 60ml pure thin cream
  • 40g unsalted butter
  • 2 tablespoons olive oil
  • 10 12 sage leaves

The Instruction of antipasto with winter vegetables

  • for pumpkin preheat oven to 220u00b0c place pumpkin on a baking tray drizzle with oil season then toss to coat bake for 15 20 minutes turning once until tender cool then toss in a bowl with remaining ingredients
  • for salad whisk oil lemon juice vinegar and sugar in a bowl with salt and pepper toss with the fennel parsley and chives
  • serve the pumpkin and fennel salad on a platter with antipasti of your choice
  • to make fried polenta wedges grease an 18cm x 26cm slice pan place 1 5 litres 6 cups water and 1 teaspoon salt in a saucepan and bring to the boil add polenta in a slow steady stream then cook over low heat stirring constantly for 6 7 minutes until thick stir in cheese cream and half the butter then season pour into slice pan then stand for 30 minutes or until firm turn out then halve lengthways and cut into 12 rectangles heat oil in a frypan over high heat fry polenta for 2 3 minutes each side until golden drain on paper towel keep warm add sage and remaining butter to pan cook 1 2 minutes until butter starts to foam then pour over polenta and serve

Nutritions of Antipasto With Winter Vegetables

calories: 491 862 calories
calories: 31 grams fat
calories: 10 grams saturated fat
calories: 43 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 115 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

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