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Recipe For Antipasto - Simple Italian Antipasto Recipes
Antipasto means 'before the meal' and is the traditional first course of a formal Italian meal.
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.
Here are just a few of the Health benefits of the ingredients used in Italian Antipasto Recipes:
Olives are concentrated in monounsaturated fats and a good source of vitamin E. Because monounsaturated fats are less easily damaged than polyunsaturated fats, it's good to have some in our cells' outer membranes and other cell structures that contain fats, such as the membranes that surround the cell's DNA and each of its energy-producing mitochondria. The stability of monounsaturated fats translates into a protective effect on the cell that, especially when combined with the antioxidant protection offered by vitamin E, can lower the risk of damage and inflammation. In addition to vitamin E, olives contain a variety of beneficial active phytonutrient compounds including polyphenols and flavonoids, which also appear to have significant anti-inflammatory properties.
Aside from being rich in vitamins C, A and K, tomatoes contain lycopene, a carotenoid with potent antioxidant and cancer-fighting properties. Lycopene protects cells from oxygen damage, fights colorectal, prostate, breast, endometrial, lung, and pancreatic cancers, and reduces your risk of heart disease.
Both hot and sweet peppers contain substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating. This is great news; it means your body is burning extra calories, which helps weight loss.
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
Recipe For Antipasto - Authentic Italian Antipasto Recipes
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