Contorini Recipe
HOUSE ROASTED PEPPERS, PROSCIUTTO, MARINATED PORTOBELLO, GIARDINERA, SUN DRIED TOMATO DRIZZLED WITH EXTRA VIRGIN OLIVE OIL
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roasting the Peppers
Preheat the oven to 450°F (230°C). Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes. Peel off the skin and set aside.
- 2
Preparing the Portobello Mushrooms
Clean the portobello mushrooms with a damp cloth and remove the stems. Brush them with 1 tablespoon of olive oil and season with salt and black pepper. Grill or sauté over medium heat for about 5-7 minutes per side until tender.
- 3
Assembly
On a serving platter, layer the roasted peppers, grilled portobello mushrooms, and slices of prosciutto. Add giardiniera and sun-dried tomatoes on top. Drizzle with the remaining 3 tablespoons of extra virgin olive oil.
- 4
Serving
Serve immediately as an antipasto or appetizer. Enjoy with crusty bread or on its own.