Antipasti Freddi Recipe
Bruschetta Italiano, Volare Signature Insalata di Mare, and Carpaccio di Manzo
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.
Bruschetta Italiano
Volare Signature Insalata di Mare
Carpaccio di Manzo
Method
Bruschetta Italiano
- 1
Prepare the toppings
Dice the ripe tomatoes and chop the fresh basil leaves. Mince the garlic cloves.
- 2
Mix the topping
In a bowl, combine the diced tomatoes, basil, minced garlic, olive oil, salt, and black pepper. Mix well and set aside to marinate.
- 3
- 4
Assemble
Top each toasted slice of baguette with the tomato mixture and serve immediately.
Volare Signature Insalata di Mare
- 5
Prepare the seafood
Cook the mixed seafood in boiling salted water for 3-4 minutes, then drain and let cool.
- 6
- 7
Toss the salad
In a large bowl, mix the cooled seafood with chopped parsley and drizzle with the dressing. Toss gently to combine.
- 8
Chill and serve
Refrigerate the salad for 30 minutes before serving for best flavor.
Carpaccio di Manzo
- 9
Prepare the beef
Freeze the beef tenderloin for about 30 minutes to make slicing easier. Slice it thinly against the grain.
- 10
Arrange on a platter
Lay the beef slices on a serving platter, slightly overlapping.
- 11
- 12
Serve
Serve immediately as a cold appetizer.
