Best 4 Michaels Antipasti Recipes

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Looking for a delightful and versatile dish to impress your friends and family? Look no further than Michael's Antipasti! This classic Italian appetizer is a vibrant and flavorful platter that showcases a variety of cured meats, cheeses, olives, and marinated vegetables. With its origins in the culinary traditions of Italy, Michael's Antipasti offers a perfect balance of sweet and savory flavors, making it an ideal dish for any occasion, from casual gatherings to formal dinner parties. So, let's embark on a culinary journey and explore the best recipes for preparing this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

MICHAEL'S ANTIPASTI



Michael's Antipasti image

Categories     Fish     Olive     Onion     Appetizer     Roast     Oscars     Eggplant     Bell Pepper     Zucchini     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

15 whole anchovies in salt or 30 anchovy fillets, packed in oil
1/4 teaspoon red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/4 cup olive oil, more if needed
2 to 4 red, yellow, or orange bell peppers
1 eggplant, sliced 1/2-inch thick
2 zucchini sliced 1/2-inch thick
2 red onions, sliced 1/2-inch thick
Coarse salt and freshly ground black pepper
1/2 cup black olives
1/2 cup green olives

Steps:

  • 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
  • 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
  • 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
  • 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
  • 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.

CALABRESE ANTIPASTO



Calabrese Antipasto image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 24

1 cauliflower, cut into bite sized florets
4 carrots, peeled and cut on the diagonal into 1/2-inch slices
4 inner celery ribs, cut on the diagonal into 1/2-inch slices
1/2 cup white wine vinegar
3/4 pound small fresh button mushrooms
1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
1 (3-ounce) can pitted black olives, drained
1 (5-ounce) jar pimiento stuffed Spanish olives, drained
1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
1 (7 1/2-ounce) jar pickled onions
1 (6 1/2-ounce) jar marinated artichoke hearts, drained
1/4 cup extra-virgin olive oil
1 (7-ounce) can imported olive oil packed tuna, drained
1 (2 ounce) tin anchovies with capers, drained
1/2 cup ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons prepared horseradish
3/4 cup canned tomato sauce
1/4 cup tarragon vinegar, plus more for jars
1 1/2 teaspoons brown sugar
1 clove garlic, minced
6 tablespoons fresh lemon juice
Cayenne pepper
Sea salt, preferably gray salt

Steps:

  • Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
  • In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
  • Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
  • Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
  • In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
  • In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.

ANTIPASTI SALAD WITH CAMPFIRE DRESSING



Antipasti Salad with Campfire Dressing image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, skin on
2 cloves garlic, grated
1 sprig fresh oregano
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded romaine lettuce
1 cup canned chickpeas, drained and rinsed
1/2 cup small diced dry salami
1/2 cup small diced aged provolone
1/2 cup halved cherry tomatoes
1/2 cup thinly sliced pepperoncinis
6 tablespoons Parmesan, freshly grated

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
  • Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
  • Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.

MICHAEL CHIARELLO'S PICKLED ANTIPASTO



Michael Chiarello's Pickled Antipasto image

Michael Chiarello is one of my favorite Chefs. Antipasto must chill overnight, so plan accordingly.

Provided by katie in the UP

Categories     Tuna

Time 1h30m

Yield 12 cups

Number Of Ingredients 24

3/4 cup tomato sauce
1/2 cup ketchup
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup tarragon vinegar or 1/4 cup white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon bottled prepared horseradish
1 tablespoon light brown sugar
1 garlic clove, minced
1 pinch cayenne pepper
kosher salt
1 (2 lb) cauliflower, cut into florets
4 medium carrots, sliced on the diagonal 1/3 inch thick
4 celery ribs, sliced on the diagonal 1/2 inch think
1/2 cup white wine vinegar
1 lb button mushroom, stems trimmed
1/2 cup drained pepperoncini pepper
3 (6 ounce) cans italian tuna packed in oil, drained
6 rolled anchovies over capers
1/2 cup canned california black olives, pitted and drained
1/2 cup Spanish olives with pimento, drained
3 small kosher dill pickles, cut into thin spears
1/2 cup pickling onions, drained
1 (6 1/2 ounce) jar marinated artichoke hearts, drained

Steps:

  • In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic.
  • Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes.
  • Transfer the marinade to a large bowl to cool.
  • In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes.
  • Using a slotted spoon, transfer the cauliflower to a baking sheet to cool.
  • Bring the water back to a boil.
  • Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool.
  • Add the white wine vinegar to the saucepan and return to a boil.
  • Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
  • Add all of the cooled vegetables to the marinade, then add the remaining ingredients.
  • Toss gently but thoroughly, cover and refrigerate overnight.
  • MAKE AHEAD The recipe can be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 212, Fat 9.9, SaturatedFat 1.6, Cholesterol 7.7, Sodium 745.9, Carbohydrate 17.1, Fiber 4.9, Sugar 9, Protein 16.6

Tips:

  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your antipasti will taste. This means using fresh, seasonal produce, high-quality meats and cheeses, and good-quality olive oil.
  • Don't be afraid to experiment: There are endless possibilities when it comes to antipasti, so don't be afraid to experiment with different flavors and combinations. Try using different types of bread, cheeses, meats, vegetables, and fruits. You might be surprised at what you come up with!
  • Make it a social event: Antipasti is the perfect food to share with friends and family. So next time you're having a party or get-together, put out a spread of antipasti and let your guests enjoy.
  • Pack it for lunch Antipasti also makes a great lunch option, easy to pack and transport, so you can enjoy a delicious and healthy meal on the go.

Conclusion:

Antipasti is an easy, delicious, and versatile appetizer that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be an antipasti recipe that everyone will love. So next time you're looking for a quick and easy appetizer, give antipasti a try. You won't be disappointed!

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