Italian appetizer plate
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml, 250 g by weight) Italian broad beans
- 2 TABLESPOONS White wine vinegar
- 1 Garlic clove
- 1 TABLESPOON frozen Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Olive oil
- 3 TABLESPOONS Olive oil
- 1 Fennel Tuber
- 200 g young carrots
- 100 g Shallots
- 4 TABLESPOONS Sugar
- 100 ml Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON frozen Italian herbs
- 1 Rocket salad
- 1 Radiccio
- 100 g Rocket
- 1 (200 g) Courgette
- 3 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Olive oil
- 6 Scampi
- 2 Garlic cloves
- 2 Tomatoes
- 6 discs Mortadella
- 6 discs Parma ham
- 6 discs Italian salami
- 7-10 Tbsp some basil leaves
Directions
- 1
Wash the beans on a sieve and drain. Peel the garlic and press it through a garlic press. Mix vinegar, garlic, herbs, salt, pepper and sugar. Beat the oil into it. Pour the marinade over the beans and leave to stand for at least 30 minutes. Clean, wash and slice the fennel. Peel and chop the carrots.
- 2
Peel the shallots. Melt the sugar in a pan until golden brown. Turn the shallots in it, add vinegar and 1/4 litre of water. Season with salt, pepper and Italian herbs. Cover and cook for about 5 minutes. Remove the shallots from the stock. Cook carrots and fennel for 5 minutes each. Clean, wash and cut the salads into bite-sized pieces. Clean, wash and cut the zucchini into sticks. Mix vinegar, salt, pepper and sugar. Add 4 tablespoons of oil. Mix salad ingredients and marinade. Wash the scampi, remove them from the zucchini shell and remove the casing.
- 3
Cook carrots and fennel for 5 minutes each. Clean, wash and cut the salads into bite-sized pieces. Clean, wash and cut the zucchini into sticks. Mix vinegar, salt, pepper and sugar. Add 4 tablespoons of oil. Mix salad ingredients and marinade. Wash the scampi, remove them from the zucchini shell and remove the casing. Peel garlic and chop finely. Sauté in the remaining hot olive oil, add the scampi and fry on both sides for 2-3 minutes. Wash and slice the tomatoes. Arrange lettuce, marinated beans, glazed vegetables, scampi, tomato slices and cold cuts on a plate. Garnish with basil leaves. Serve with Italian flat bread
- 4
Peel garlic and chop finely. Sauté in the remaining hot olive oil, add the scampi and fry on both sides for 2-3 minutes. Wash and slice the tomatoes. Arrange lettuce, marinated beans, glazed vegetables, scampi, tomato slices and cold cuts on a plate. Garnish with basil leaves. Serve with Italian flat bread
- 5
E: 18, F: 22, KH: 21
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