John Myers
Antipasti Misti
The perfect antipasti misti recipe with a picture and simple step-by-step instructions.
- 1 bunch Spring onions
- 4 Discs Pancetta belly bacon
- 1 El Pine nuts
- 2 El Tomatoes pickled in oil
- 2 El Olive black
- 1 Hard boiled egg
- 1 El Mustard medium hot
- 1 El Olive oil
- Balsamic vinegar w.m. Fig balsamic
- Salt, pepper from the mill
- Clean the spring onions and blanch the salted water. Drain. To put on a plate.
- Cut the pancetta into strips and fry until crispy in a pan without oil, drain on paper. Briefly fry the pine nuts in the same pan until they are light brown.
- Place the strips of bacon and pine nuts on the onions.
- Chop the tomatoes and olives and place on the onions.
- Mix a vinaigrette from mustard, olive oil and balsamic vinegar, season with salt and pepper. Cut the hard-boiled egg into small pieces and add to the vinaigrette. Pour the finished vinaigrette over the Zwieln.
- There is also a foccacia based on a recipe from my cook-bar friend Jasti 180101, thanks again for this great recipe.
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