Antipasti

Antipasti recipe image

Author:
is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my antipasti recipe in this article.

If you want to make Italian appetizers yourself, then you’ve come to the right place.

Here you will find a compilation of six variants combined into an antipasti platter.

You will receive a practical schedule and lots of cooking tips from Italy for the recipe.

We also deal with the meaning of the word and you will find many Italian appetizer ideas here.

I wish you fun tasting it and good luck in the kitchen later!

1. Antipasti Recipe

You can find the recipe right here below.

Note the detailed cooking tips after the recipe.

Want to meet up in the kitchens?

You can send me cooking questions and kitchen gossip via the comment function at the bottom of the page.

Antipasti

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 374
Total Time 120 Min.
Preparation Time 60 Min.
Cook Time 60 Min.

Simple instructions for the preparation of an Italian appetizer.

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Antipasti recipe image
Antipasti Recipe Image © Thomas Sixt

Ingredients

vegetables

2 Portions Carrot vegetables antipasti
2 Portions Cauliflower antipasti
2 Portions Bell pepper vegetables
2 Portions Eggplant antipasti
2 Portions Zucchini Antipasti

Insalata Caprese

1 Piece Mozzarella
2 Piece tomato
4 Leaves basil
4 Pinches primal salt
2 Pinches brown cane sugar
4 Pinches black ground pepper

decoration and addition

2 tbsp Olive oil
8 Drops balsamico
1 Piece Baguette or Ciabatta

Instruction

Pickled carrots
Pickled carrots

Carrot antipasti

Prepare the carrot vegetable antipasti according to the instructions.

Cauliflower antipasti recipe image
Cauliflower easy antipasti recipe Image © Thomas Sixt

Cauliflower antipasti

Prepare the cauliflower antipasti according to the recipe.

bell peppers vegetables
Peppers Antipasti Recipe Image © Thomas Sixt

Pepper antipasti

Prepare the paprika vegetable antipasti according to the instructions.

Eggplant antipasti
Eggplant Antipasti Recipe Image © Thomas Sixt

Eggplant antipasti

Prepare the eggplant antipasti according to the recipe.

zucchini vegetables
Zucchini Antipasti Recipe Image © Thomas Sixt

Zucchini antipasti

Prepare the zucchini antipasti and drizzle with olive oil.

Mozzarella
Mozzarella di Bufala Campana and Parmesan are the number one choice for pizza!

Prepare mozzarella

Unwrap the mozzarella and wash in cold water, once dry, break in half in the middle.

I like to use Mozzarella di Bufala Campana.

Burrata is just as fine, it is a cream cheese of the filata type.

Burrata is a special form of mozzarella and is mainly made from cow’s milk.

cut tomatoes
Cut the tomatoes into thin slices.

Add tomatoes

Wash the tomatoes, dry them and cut out the green stalks.

Cut tomatoes into 2-3 mm thick slices.

I like to use ox heart tomatoes :

The typical Italian variety is called CUORE DI BUE PIEMONTESE.

Alternatively, there are tomatoes of the Camone variety :

These have a particularly full-bodied aroma, are fleshy and have a crunchy consistency.

Camone tomatoes grow in Sicily, Apulia, in Piedmont.

Tip for buying tomatoes:

Better to buy larger tomatoes for caprese.

Antipasti recipe image
Antipasti Recipe Image © Thomas Sixt

Antipasti variety

Arrange the prepared antipasti vegetables in portions on a platter or several plates.

Place the tomatoes on top, season gently with salt, pepper and a little sugar.

Add the mozzarella and decorate with basil leaves.

I like to serve it with Aceto Balsamico Tradizionale and a good olive oil.

Matching breads:

Ciabatta, crispy breadsticks or focaccia.

You can also serve Italian salami, raw ham, seafood or Parmesan to taste.

I wish you a good appetite!

Video

Cousine

2. Calories And Nutritional Values

You can find the calculated nutritional values for the antipasti platter below.

3. Antipasti Recipes

Many antipasti ideas can be found below as a detailed recipe:

4. Prepare the Antipasti Platter

Are you expecting guests and want to serve a nice Italian appetizer?

Maybe you are just discovering the benefits of eating lots of vegetables?

Antipasti can be prepared the day before.

If you put the prepared vegetables in more oil, you can even pre-cook them for 4-5 days.

Practical: the vegetables are waiting for you in the fridge, you can eat them at home or even take them with you.

Since we combine several types of vegetables, a well thought-out order of preparation makes things easier in the kitchen.

This also saves you time in the end and increases the fun of doing it yourself.

Make my recommended order for 6 antipasti yourself:

  1. I wash each type of vegetable individually first.
  2. Then dry immediately.
  3. Do the preparation work for each vegetable, peel, clean and cut.
  4. Prepare each type of vegetable individually in bowls or pots.
  5. Provide sufficient containers or platters or large plates.
  6. Prepare each vegetable in turn.
  7. Place each vegetable individually.
  8. Basically, I start with the pickled carrots.
  9. The carrots will taste better if they soak in the marinade longer.
  10. Finally, lay out a plate from the prepared antipasti.
  11. Chill the plate.
  12. Remove the antipasti platter from the fridge 30 minutes before serving.

You can cut up tomatoes and mozzarella freshly or prepare them cut up and laid out.

I only add salt, pepper, basil and oil just before serving.

Calculate a good 2 – 2.5 hours for the preparation of the antipasti platter with 6 variants.

Perhaps you would like to customize your invitation to the perfect dinner…

Then I recommend high-quality balsamic vinegar and olive oil as well as fine white bread as a supplement at the table.

You can order some special Aceto Balsamico Tradizionale as a practical balsamic cooking box .

Serve silver and gold with antipasti 🙂

Balsamic vinegar tip from chef Thomas Sixt
Balsamic manufacturing graphic
Balsamic vinegar production clearly explained using a graphic.
Balsamic Vinegar Cover image to the ingredients encyclopedia Article © Thomas Sixt
Balsamic Vinegar Cover image to the ingredients encyclopedia Article © Thomas Sixt

5. Make Your Own Antipasti

For us in Germany, antipasti are usually different types of vegetables, tomatoes and mozzarella.

In Italy, the term generally includes cold and warm appetizers, but always without the popular noodle or pasta.

So a pasta salad is not an antipasto 🙂

Here I have put together an interesting list of classic antipasti for you:

Bruschetta – This is toasted bread with diced tomatoes or olive or liver paste

Mozzarella or burrata with basil and olive oil

Insalata Caprese – Mozzarella with tomatoes and fresh basil

Fiori di Zucca or Sciurilli – These are fried zucchini blossoms in batter

Peperonata – These are strips of fried, grilled, or boiled peppers marinated in olive oil, lemon, and garlic

Camponata – This is a cold aubergine ragout from Sicilian cuisine

Tartine or Stuzzichini – appetizers, Italian-style sandwiches.

Supplì or Arancini – Typical fried stuffed rice balls

Prosciutto e Melone – Parma ham with honeydew melon

Cold meat platters with Parma ham, salami, cooked ham, mortadella, coppa or bresaola

Carpaccio – Wafer-thin slices of raw beef fillet with grated Parmesan cheese, olive oil and balsamic vinegar

Vitello tonnato – boiled and thinly sliced veal with tuna sauce and capers

Frutti di Mare – Seafood, raw and/or cooked or pickled or marinated

Tonno affumicato – smoked tuna and other smoked fish

Sarde in saòr – Marinated sardines

Pesce Spada affumicato – smoked swordfish

Baccalà – This is breaded cod served in various variations

Baccalà mantecato – This is cod served as a spread on polenta, a typical dish of Venetian cuisine.

Cocktail di gamberetti – A shrimp cocktail that is now served in a highly internationalized way.

Cozze gratinate – Mussels au gratin with breadcrumbs, garlic, diced tomatoes and pecorino

Sauté di vongole veraci – Sauté of clams with white wine, garlic, lemon and parsley

Carpaccio Italian appetizer close-up arranged on the plate.
Carpaccio arranged on the plate. The thin slices of beef fillet go well with salt, pepper, lemon juice and a salad garnish.
Vitello Tonnato recipe image
Vitello Tonnato Recipe Image © Thomas Sixt

6. Frequently Asked Questions About Antipasti

I have put together the most important cooking questions answered below:

What does "Antipasti" mean or stand for?

The word ANTIPASTI can be best explained by looking at the classic menu sequence – L’ORDINE DEI PIATTI.

Antipasti is synonymous with appetizers, further divided into cold – FREDDI and warm – CALDI.

What do antipasti stand for in Germany?

The term antipasti is used in Germany primarily for an assortment of Italian-style vegetable preparations.

Often tomatoes and mozzarella, Italian prosciutto, salami, Parmesan cheese and seafood are added to the pickled vegetables.

As a chef, how would you define antipasti?

Antipasti are Italian appetizers.

Can I prepare antipasti in the oven?

You can prepare different kinds of vegetables in the oven. Place the vegetable slices on a baking tray or oven rack, then drizzle with olive oil and season with salt, pepper and sugar.

Cook the vegetable slices in the oven, grill level, on the top shelf.

It should be noted that the question is basically wrong: certain antipasti variants (appetizers variants) can be prepared in the oven, others definitely not.

Practical example: No one would prepare an antipasti cold cuts platter in the oven.

Is a soup as an appetizer in the sense of Italian cuisine also an antipasti?

In the classic menu sequence – L’ORDINE DEI PIATTI the soup is divided into creamy or clear soups (IN BRODA, Zuppa or Minestra) part of the first course (PRIMI PIATTI) that follows the appetizers (Antipasti).

Thus, the soup is not an antipasto in the classic Italian menu.

7. More Recipe Ideas From Italy

You can find more Italian recipe ideas below.

Comments, Cooking Questions and Answers

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