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I Am Looking For A Recipe For Antipasto - Easy Italian Antipasto Recipes
In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.” A lot of antipasti are made with meats, seafood, and vegetables.
Eat slowly and enjoy. Italians don’t “wolf” their food. They eat their main meal slowly over several small courses, ideally with much conversation and laughter.
Antipasto Recipe - AntipastoZUCCHINI AL POMODORO E BASILICO Zucchini with Tomatoes and Basil The long green zucchini are a pure symbol of ..... Here are just a few of the Health benefits of the ingredients used in Italian Antipasto Recipes:
Olives are a good source of vitamin E. Vitamin E is the body's primary fat-soluble antioxidant. It goes after and directly neutralizes free radicals in all the fat-rich areas of the body. In combination, stable monounsaturated fats and vitamin E add a significant safety factor to cellular processes like energy production, a process that generates free radicals even when things are running smoothly.
Research is now slowly proving that there is a high likelihood that the consumption of tomatoes and tomato based products actually may prevent serum lipid oxidation and reduce the risk of macular degenerative disease.
All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.
ZUCCHINI AL POMODORO E BASILICO
Zucchini with Tomatoes and Basil
The long green zucchini are a pure symbol of Mediterranean cuisine. They are used in a vey wide variety of dishes. They can be served warm or cold in an Antipasto. Zucchini are enjoyed as a very tasty snack or side dish to accompany any main course.
Ingredients
2 lbs/1 kg. Ripe Tomatoes
2 lb/1 kg. Zucchini
3 Cloves of Garlic, crushed with the flat side of a knife, left whole
6 to 12 leaves fresh basil
Extra Virgin Olive Oil
Salt (preferrably Sea Salt)
Wash and cut the tomatoes in half, remove the seeds and then dice.
Wash and dice the zucchini.
Chop the Basil leaves.
Heat the extra virgin olive oil in a 12 “ skillet. Add the garlic and lightly saute for about 20 seconds.
Add the tomatoes, basil, and zucchini.
Cook over a low heat until the zucchini is cooked but still firm to the bite. About 5 minutes.
Season with salt to taste.
This may be served hot, or cooled. This is a very aromatic dish which invites the palate to enjoy any of the Italian delights that would follow or be accompanied by this dish.
Serve with Bruschetta Classica or crusty Italian bread.
Serves 4
Preparation Time: 10 minutes
about the author: Rosemary Gullo
Rosemary Gullo is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
http://www.HealthyItalianCooking.com
I Am Looking For A Recipe For Antipasto - Antipasto Classico
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