Mediterranean Excellence: Antipasto Recipe

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<p>I don’t know if olives can be considered a condiment, but I sure use them like one. They come second only to salt as my preferred meal additive. Not only are olives tasty but they’re a staple of the famously <a href=”https://www.motherearthliving.com/health-and-wellness/natural-healing-eat-like-an-italian.aspx” target=”_self”>healthy Mediterranean diet</a>. I put them on almost everything I eat from burgers to eggs.</p>
<p>That’s why I love antipasto, the ever-present appetizer at <a href=”http://www.genoveseitalian.com/index.shtml” target=”_blank”>Genovese</a>, which is a locally owned Italian restaurant in Lawrence, Kansas, and one of my favorite places to eat. A bowl filled with olives and other veggies coated in a white vinaigrette is always within reach. I can make an entire meal out of a little dish filled with this antipasto and some of their rosemary flatbread.</p>
<p>Although I’ll probably never make this at home, as I don’t have the culinary skills, I asked Genovese’s executive chef and co-owner, Armando Paniagua for his recipe. I was amazed at how many different fresh, herbal ingredients are in this seemingly simple appetizer.</p>
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Photo by Ariel Tilson</p>
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<strong>Genovese’s Antipasto<br />
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<em>Serves 1 to 2</em>
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<strong>Vinaigrette Ingredients</strong>
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<p>• 3 cups white vinegar<br />
• 1 cup water<br />
• 1 cup white sugar<br />
• 1 cinnamon stick<br />
• 2 whole star anise<br />
• 3 bay leaves<br />
• 1 tablespoon peppercorn<br />
• ½ tablespoon whole allspice<br />
• Chile flakes to taste</p>
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<strong>Vegetable Ingredients</strong>
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<p>• ½ cup diced carrots<br />
• ½ cup diced green beans<br />
• ½ cup diced fennel</p>
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<strong>Remaining Ingredients</strong>
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• 3 cups olives, any kind you like<br />
• ¼ cup olive oil<br />
• Fresh rosemary to taste<br />
• Lemon zest from one lemon</p>
<p>1. Combine vinaigrette ingredients in medium pot and bring to boil. Add vegetable ingredients to pot; cover and cook for 3 minutes.</p>
<p>2. Put pot in ice water to cool. Once it’s cooled, drain the vegetables and add olives, olive oil, rosemary and lemon zest.</p>

Mother Earth Living
Mother Earth Living
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