Restaurants›Donatello Restaurant›Antipasto Bar Recipe

Antipasto Bar Recipe

Name: Donatello Restaurants ANTIPASTO BAR Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 200 grams Salami; 200 grams Prosciutto; 200 grams Capicola; 150 grams Marinated Olives; 100 grams Anchovies; 150 grams Smoked Salmon; 200 grams Roasted Red Peppers; 200 grams Roasted Yellow Peppers; 50 grams Basil Leaves; 100 grams Parmesan Cheese; 50 ml Balsamic Glaze

Inspired by Donatello Restaurant

Time30m

Serves6

Platter mix Combination of cold cuts, seafood & roasted peppers

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Frequently paired with

The best thing to pair and share with ANTIPASTO BAR

Selected to serve

Formula Aperitivo Perle d'Italia

2 Perle d'Italia a scelta

savory · herbal · bright acidity

Open pairing →

Ingredients

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Cold Cuts

7.05 oz (200 grams) Salami

7.05 oz (200 grams) Prosciutto

7.05 oz (200 grams) Capicola

Seafood

5.29 oz (150 grams) Marinated Olives

3 1/2 oz (100 grams) Anchovies

5.29 oz (150 grams) Smoked Salmon

Roasted Peppers

7.05 oz (200 grams) Roasted red peppers

7.05 oz (200 grams) Roasted Yellow Peppers

Additional Garnishes

1 3/4 oz (50 grams) Basil Leaves

3 1/2 oz (100 grams) Parmesan cheese

3 3/8 tbsp (50 ml) Balsamic Glaze

Method

Preparation

Prepare the Ingredients

Thinly slice the salami, prosciutto, and capicola. Arrange the cold cuts on a large platter.

Add Seafood

Place marinated olives, anchovies, and smoked salmon around the cold cuts on the platter.

Include Roasted Peppers

Cut the roasted red and yellow peppers into strips and arrange them on the platter.

Garnish and Serve

Sprinkle basil leaves over the platter, add shaved parmesan cheese, and drizzle with balsamic glaze.

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