Pepper, Fennel and Zucchini Antipasti

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Pepper, Fennel and Zucchini Antipasti
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2 h. 30 min.


For the peppers
400 grams paprika
2 garlic cloves (finely chopped)
40 milliliters white balsamic vinegar
60 milliliters Canola oil
1 tsp thyme (finely chopped)
½ tsp sugar
Sea salt
freshly ground peppers
50 grams toasted slivered almonds
For the fennel
800 grams Fennel
1 onion (cubed)
3 Vine tomatoes
2 garlic cloves (finely chopped)
40 milliliters white balsamic vinegar
30 milliliters white wine
60 milliliters Canola oil
1 Tbsp minced fennel fronds
½ tsp sugar
Sea salt
red peppers
50 grams planed almonds
For the zucchini
400 grams Zucchini (yellow or green)
Sea salt
For the tempura batter
1 egg
350 milliliters cold water
80 grams Rice flour
100 grams Pastry flour
50 grams ground almonds
20 grams sliced almonds
Sea salt
¼ tsp ground cilantro
For the arugula-almond pesto
125 grams lightly toasted almonds
2 garlic cloves
220 grams Arugula
60 grams Parmesan
1 Canola oil
lemon juice (to taste)
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Preparation steps


For the bell peppers, cut the bell peppers in half, remove the seeds and ribs and roast in the oven at about 190°C (approximately 350°F) until the skin blisters. Peel the peppers and cut into uniform pieces. Mix the vinegar with sugar and salt, stir in chopped garlic, thyme and oil and pour over the peppers. Let sit for at least 1 hour in the refrigerator. To serve, sprinkle with toasted almonds.


For the fennel, rinse the fennel, peel the outer leaves and cut into uniform pieces. Sauté the fennel with onions and garlic in a pan with canola oil. Add sugar, salt and the white wine and vinegar, then reduce slightly. Empty the pan into a bowl and add the remaining ingredients (except the tomatoes). Let sit for at least 1 hour in the refrigerator.

Blanch the tomatoes in boiling water and put immediately over ice water. Pull off the skin with a knife, quarter the tomatoes, remove seeds and cut into small cubes. Before serving, fold tomato cubes into the fennel and sprinkle with toasted almonds.


For the zucchini, rinse zucchini and cut off the ends. Cut into 5 mm (approximately 1/5-inch) thick slices.


For the tempura batter, mix water, spices and the egg and gradually add the flour. Let the batter rest for about 30 minutes.


Before frying, roll the zucchini in wheat flour to dry and coat with almonds. With a wooden skewer, dip into the batter and fry in hot oil. Drain on paper towels.


For the arugula-almond pesto, combine all pesto ingredients in a blender at medium speed, puree and season to taste. Serve alongside prepared zucchini, fennel and peppers.