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Recipe For Antipasto - Traditional Italian Antipasto Recipes
Antipasto is Italian for "before the pasta"; appetizer, hors-d'oeuvre, of first course. Any vegetables can be marinated and used as appetizers, if they are cut in attractive shapes, and all the pieces are the same size. Use carrots, eggplants, zucchini, cauliflower and/or broccoli spears, mushrooms and tiny onions.
Italian food often has olive oil drizzled over it, and sometimes there is olive oil on the table for this purpose. Take advantage of it. The type of fat as well as the antioxidants in olive oil are part of the reason for the healthfulness of the “Mediterranean Diet.”
Here are just a few of the Health benefits of the ingredients used in Italian Antipasto Recipes:
Olives are a very good source of monounsaturated fat and a good source of iron, vitamin E, copper, and dietary fiber.
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.
Red peppers are a good source of the carotenoid called lycopene, which is earning a reputation for helping to prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas. Beta-cryptoxanthin, another carotenoid in red peppers, is holding promise for helping to prevent lung cancer related to smoking and secondhand smoke.
ITALIAN ANTIPASTO SALAD WITH SPINACH
Ingredients
" 1 (6-ounce) package fresh baby spinach
" 12 fresh bocconcini, about 4 ounces
" 1 (7-ounce) jar roasted red bell peppers, drained, patted dry, and cut into strips
" 1/3 cup kalamata olives, pitted
" 1 (12-ounce) jar marinated artichoke hearts, drained
" 1/2 cup balsamic vinaigrette
" Salt and Freshly ground black pepper (to taste)
Preparation
1. Divide the fresh baby spinach evenly among 4 dinner plates.
2. Divide bocconcini, roasted peppers, kalamata olives and artichoke hearts among the plates.
3. To serve, drizzle 2 tablespoons vinaigrette over each salad. Sprinkle salads with freshly ground black pepper, if desired.
Serves: 4
Prep Time: 5 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 - Antipasto
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