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Antipasto misto di olive

olive_antipasto_mista_320Era’ solo questione di tempo prima che un antipasto misto di olive facesse il suo debutto, e qui al mercato dei contadini a Rockledge gardens. Nonna adesso e’ occupata a vendere una vasta raccolta di olive provenienti dalla Grecia e Italia, cosi’ noi abbiamo deciso di creare un delizioso antipasto con queste olive, sia verde che nere, ma anche sposarle con un mix di sapori e erbe aromatiche.

Questa ricetta può diventare una piccola portata per  un antipasto degno di un cocktail party e anche per una festa importante.

Ingredienti: per  porzioni 12

  • 1 Kg di olive assortite, snocciolate
  • Olio 120 ml olio extra vergine di oliva ( Tenute Carcasole)
  • 1 cucchiaio di scorza di limone finemente grattugiata
  • 1 cucchiaio di succo di limone
  • 1 cucchiaio di scorza di arancia finemente grattugiata
  • 1 cucchiaio di succo d’arancia fresco
  • 1 cucchiaio di aglio, schiacciato
  • 1/2 finocchio, affettato molto sottile
  • 1 cucchiaino di semi di finocchio, tostato
  • 1 piccolo peperoncino rosso, tritato finemente
  • 1/2 cucchiaino di origano secco
  • 1 cucchiaio di concentrato di pomodoro

olive_antipasto_mista_320

  1. Mescolare insieme tutti gli ingredienti in una ciotola..
  2. Coprire e metterlo in frigo per almeno 8 ore.
  3. Prima di servire, fai-che’ le olive abbiano  una temperatura quasi ambiente.
  4. Servire con un mestolo forato.

NOTA:

A questo punto e’ anche possibile fare una purea con l’antipasto misto di olive, e conservarlo in frigo in vasetti sterilizzati, ma prima assicurati  che il composto sia completamente coperto con olio di oliva. In questo modo si potrà conservare a lungo tempo ed utilizzare nelle zuppe, salse, condimenti e su bruschette.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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