Antipasti platter

For 6 people
  • 100 g French shallots
  • 3 EL Sugar
  • Salt
  • 1 EL colorful peppercorns
  • 100 ml Balsam-Vinegar
  • 1 red, green and yellow peppers
  • 1 Chilli pepper
  • 1/2 370 g jar of caper apples
  • 100 g black olives
  • 1 / 2 270 g jar of dried tomatoes
  • 50 g thinly sliced ​​salami
  • 2 EL Olive oil
  • Lemon wedges and basil
30 minutes
easy
1.
Peel the shallots. Melt the sugar in a pan without fat until golden brown. Turn the shallots in it. Season with salt and peppercorns. Deglaze with vinegar and 1/4 liter of water. Cover and simmer for approx. 5 minutes. In the meantime, clean and wash the peppers and cut into large pieces. Cut the chilli peppers lengthways, remove the seeds and cut the pods into fine rings. Shallotstake the brew. Cook the paprika and chilli for 5 minutes. Drain the sun-dried tomatoes, collecting the oil. Arrange the prepared ingredients, halved caper apples, olives, pickled tomatoes and salami slices on a platter. Drizzle with olive oil. Serve garnished with lemon wedges and basil
2.
en. E¿éÄ «
1 person approx:
  • 470 kcal
  • 1970 kJ
  • 22 g protein
  • 32 g fat
  • 18 g carbohydrates

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