Antipasti can be made yourself with little effort. We have put together three recipe variants with precise preparation instructions for you here.© beats_ / stock.adobe.com Antipasti is a classic starter that originated in Italy. In the singular one speaks of "Antipasto", which means "before the meal" or "before the meal". A first course is often offered to prepare the stomach for the main course. The Italian antipasti, which are now also very popular in Germany, show that it doesn't just have to be a starter. Antipasti are often served on a plate or plate and consist of an extensive mix of different creations. Of course, it is also possible to implement only one recipe for antipasto and offer this starter.
A mixed plate offers, for example, air-dried cold cuts, pickled vegetables, cheese and seafood, but also cold meat specialties. There is also bread that comes fresh from the oven.
Antipasti with meat and sausage© Igor Dutina / stock.adobe.com If you want to be active yourself and want to make antipasti yourself, you should first consider which foods you want to use. If you want meat and sausage on your plate, the salami should not be missing. Milanese salami or cacciatorino are particularly popular. Prosiutto die Parme or Prosciutto San Daniele can be found on the antipasti plate as ham.
Bressaola is very popular. It is a beef ham that is air dried. It is considered to be very mild and tender. Vitello tonnato and carpaccio are also very common. Carpaccio is very thinly sliced raw beef, which is refined with parmesan and arugula and olive oil. Vitello Tonnato comes from the calf. The meat is cooked, thinly sliced and served with a caper and tuna sauce.
Antipasti with pickled vegetables© kab-vision / stock.adobe.com Vegetables as an antipasti are particularly popular because they can be prepared in a variety of ways and offer an interesting taste experience. Different types of vegetables can be pickled here in a mixture of herbs and olive oil. The amount of seasoning depends on personal taste. The following are processed particularly often for the starter:
Cheese for the antipasti platter© Brent Hofacker / stock.adobe.com Antipasti also includes cheese. In Italy in particular, there are numerous different varieties that are offered on the plates. Mozzarella should definitely not be missing. The buffalo milk version is very popular. Taleggio, a very strong, full-fat cheese, is also often used. For hard cheese, it's best to use Gand Pandano or Pecorino.
Make antipasti yourself - recipes
If you would like to prepare antipasti yourself, you can implement a wide range of recipes. We have put together some ideas for you here.
❶ Vegetable antipasti with garlic© juefraphoto / stock.adobe.com Vegetables can be prepared as an antipasto in different variations. The following recipe is suitable for six people and has a very strong and spicy taste.
Ingredients for vegetable antipasti (6 people)
- 1 eggplant
- 2 red peppers
- 2 yellow peppers
- 15 tbsp olive oil
- 300 g mushrooms
- 3 zucchini
- 5 tbsp white balsamic vinegar
- 5 cloves of garlic
Vegetable antipasto preparation
- Preheat the oven to 200 ° top and bottom heat.
- Wash, clean and halve the peppers. Then place the skin side up on a baking sheet.
- Put the peppers in the oven for around 25 minutes until they get darker and the first bubbles appear.
- Covered with a wet cloth dried the peppers now and cools down.
- Then it can be removed from the skin and cut into strips.
- Clean zucchini, eggplants and mushrooms and cut into slices.
- Now the zucchini, the mushrooms and the eggplants are briefly fried in a pan with olive oil.
- A marinade is made from vinegar, salt and pepper, Italian herbs, oil and garlic.
- The vegetables are watered separately with the marinade and should now steep for a few hours. Then everything can be served.
❷ Crayfish on porcini crostini© Екатерина Валько / stock.adobe.com This variant is an antipasto with bread. For ten people, the preparation is made with the following ingredients:
Ingredients for crawfish on porcini crostini (10 people)
- 150 g pre-cooked crayfish tails
- 500 g porcini mushrooms
- 9 tbsp olive oil
- ½ baguette
- 2 teaspoons organic lemon zest
- 20 g butter
- 5 slices of Parma ham
Crayfish on porcini crostini preparation
- Clean and halve porcini mushrooms. Large copies can also be quartered.
- Wash the crayfish tails, drain and let them dry.
- Cut the baguette into ten thin slices.
- Heat the olive oil in a pan and fry the bread slices on both sides until they are slightly golden. Then drain on kitchen paper.
- In the meantime, put the butter and oil in a pan and fry the porcini mushrooms. After two minutes the crayfish tails are added.
- The mixture is seasoned and refined with lemon peel.
- Place the baguette slices on a plate, add the mixture and top with half a slice of ham.
- Sprinkle with pepper and decorate with chervil.
❸ Palpeans antipasti© giovanniluca / stock.adobe.com Palbeans are less known than antipasto, but not less tasty. They have a particularly fresh taste and are also suitable for vegetarians.
Ingredients for antipasto palm beans (6 people)
- 500 g fresh beans
- 1 clove of garlic
- 12 tbsp olive oil
- 3 bay leaves
- 3 stalks of savory
- 2 sprigs of rosemary
- 1 bunch of curly parsley
- 60 g parmesan
Palebeans antipasto preparation
- Wash the beans cold and let them drain.
- 3 tablespoons of olive oil are placed in a saucepan and boiled with savory, rosemary, garlic, bay leaf and 1.5 liters of water. As soon as everything boils, the heat is reduced.
- Let the palbeans steep for 40 minutes over medium heat.
- Shortly before the end of the drawing time, 3 teaspoons of salt are added to the water, then let everything cool a little.
- Meanwhile, finely chop the parsley.
- Take the beans out of the water with a scoop and mix with oil and parsley.
- Now add the parmesan, pepper and a little salt to the beans.
Note: With this antipasto, it is recommended to prepare and offer additional fresh bread.