Antipasto with crusty Italian bread

Ingredients - marinade

1 large clove garlic, minced

2 tbsp balsamic AND red-wine vinegar

½ tsp dried rosemary, crumbled

1 tsp dried basil AND dried oregano, crumbled

¼ tsp dried hot red chilli flakes

½ cup extra virgin olive oil

Ingredients

3 large carrots

2 small fennel bulbs

2 small red AND yellow capsicum

375g black or green brine-cured olives

125g sun-dried tomatoes in oil

2 200g jars artichoke hearts

20g minced fresh parsley leaves

Method

Using a *Wusthof Classic 20cm Cooks knife, cut carrots into ½ cm diagonal slices, and cut fennel bulbs crosswise into ½ cm slices. Cut capsicum into quarters and deseed. Drain sun-dried tomatoes on absorbent kitchen paper and cut into strips.

Gently flatten capsicum with the heel of your hand. Place skin side up under a pre-heated grill and roast until skins blacken. Place hot capsicum into a plastic bag, seal and leave to sweat for 10 minutes. After 10 minutes remove capsicum from bag and peel. Cut capsicum into strips.

In a small bowl whisk together the garlic, vinegars, rosemary, basil, oregano and chili flakes; season to taste with freshly ground salt and pepper. Add the oil in a stream whisking constantly until marinade has emulsified.

In a large saucepan of boiling water blanch carrots and fennel for 3-4 minutes or until they are crisp-tender, drain and plunge into iced water. Let the vegetables cool and drain well.

In a large bowl, toss together the carrots, fennel, roasted capsicum, olives, sun-dried tomatoes artichoke hearts, marinade and parsley until antipasto is combined. Cover and chill for at least 4 hours or overnight. Serve with crusty Italian bread to soak up the juices.

Try varying the types of vegetables used, till you find your very own ‘special combination’.

SERVES 6

*Wusthof Classic 20cm Cooks Knife. RRP $235.00