Antipasto Platter

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Antipasto Platter
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
Ingredients
2 each, red and yellow Bell pepper
3
3 tablespoons
100 milliliters
Veal stock (jarred)
3 tablespoons
freshly ground Pepper
150 grams
thinly sliced Prosciutto
10
green Olives
100 grams
2 slices

Preparation steps

1.

Rinse the bell peppers, cut in half, remove the ribs and seeds and cut into 2 cm (approximately 3/4 inch) wide strips. Peel the garlic and slice thinly. 

2.

Heat the canola oil in a large pan and sauté the peppers until softened. Add the garlic to the pan and sauté briefly. Stir in the veal stock and balsamic vinegar, simmer for about 5 minutes, season with salt and pepper and remove from heat. Allow to cool slightly. 

3.

Arrange the lukewarm peppers on a large serving platter with the sliced prosciutto, green olives, feta cheese and whole wheat bread.