Antipasto Recipe from e2
Holiday party season is in full swing. And if you are hosting a party, you might be stressed out about what to serve. Lucky for you, we are here to help out. This week, we will be launching a series of posts that will give you ideas on what to serve this holiday party season.
One of the best parts of a party besides the booze is the apps, let’s be real. We will eat apps all.day.long. And one of our favorite apps in this city happens to be the Gorgonzola mess with a pile of crusty, grilled bread from Kate Romane at e2 in Highland Park. If you want to impress your guests with a fancy spread, check out Kate’s antipasto recipe.
Antipasto Platter | e2: Serves 1 small party
For the Gorgonzola mess:
- 4 cups crumbled mild blue cheese
- 3/4 cup fresh basil leaves
- 1 tablespoon red wine vinegar
- 2 tablespoons Sriracha hot sauce
For the sweet peppers with roasted garlic:
- 2 red peppers, seeded and cut to finger size
- 2 cloves garlic, peeled and sliced
- Olive oil
- Salt and pepper to taste
For the caraway onions:
- 4 onions, peeled and julienned
- Olive oil
- 3 tablespoons caraway seeds
- 3 tablespoons salt
- 6 ounces can cola (1/2 can)
- 2 tablespoons balsamic vinegar
For the white anchovies with parsley and celery:
- 1 cup marinated white anchovies
- 1 stalk celery, sliced super thin on the bias
- 1/2 cup roughly chopped flat-leaf parsley
- 1/2 lemon, cut in small wedges
- Olive oil
For the roasted baby parsnips and baby carrots with thyme and sea salt:
- 2 cups quartered baby parsnips
- 2 cups quartered baby carrots
- Olive oil
- 1 tablespoon dried fennel seed
- Sea salt and pepper to taste
- 2 sprigs fresh thyme, leaves pulled from the stem
- Bread, olive oil, and prosciutto, for serving
- Food processor
To prepare the Gorgonzola mess:
- Add blue cheese, basil leaves, red wine vinegar, and Sriracha into a food processor and mix until smooth.
To prepare the sweet peppers with roasted garlic:
- In a saucepan, sauté red peppers, garlic, olive oil, and salt and pepper to taste over medium heat until soft.
- Serve warm or at room temperature.
To prepare the caraway onions:
- In a saucepan over low heat, sweat onions with olive oil, caraway seeds, and salt down to a golden brown.
- Add cola and balsamic vinegar.
- Sauté until the onions are a rich caramel color.
- The caraway onions can be eaten by themselves or on a sandwich.
To prepare the white anchovies with parsley and celery:
- In a bowl, toss marinated anchovies, celery, flat-leaf parsley, and lemon wedges.
- Drizzle with olive oil.
To prepare the roasted baby parsnips and baby carrots with thyme and sea salt:
- Preheat oven to 375°F.
- Toss parsnips and carrots in olive oil, fennel seed, and sea salt and pepper.
- Evenly spread parsnips and carrots on a sheet tray.
- Roast vegetables in the oven until soft, but still have a crunch, approximately 7 to 8 minutes.
- While still warm, garnish with fresh thyme.
To serve: Pair with a nice loaf of bread, good olive oil, and prosciutto, if available, for a colorful spread.
Note from the chef: Antipasto can be made a day or two ahead.
This recipe is included in the book, Pittsburgh Chef’s Table, part cookbook, part biography and all around awesome. 100% Pittsburgh, it features over 80 recipes from 50 of the city’s hottest chefs. And, it makes a really great gift. Purchase Pittsburgh Chef’s Table via Amazon here