Salumi & verdura

Salumi & verdura


Italian for "cured meats and vegetables", this is antipasti at its tastiest best.

The ingredient of Salumi & verdura

  1. 3 large zucchini, trimmed, thinly sliced lengthways
  2. 1 large eggplant, trimmed, thinly sliced lengthways
  3. Olive oil spray
  4. 2 tablespoons extra virgin olive oil
  5. 1 teaspoon red wine vinegar
  6. Pinch of crushed garlic
  7. Pinch of dried red chilli flakes (optional)
  8. 2 bunches asparagus, woody ends trimmed
  9. 100g sliced sopressa salami
  10. 170g sliced smoked salmon, torn
  11. 220g cherry bocconcini, drained
  12. 150g kalamata olives
  13. 125g pkt grissini

The instruction how to make Salumi & verdura

  1. Preheat a chargrill on medium-high. Spray the zucchini and eggplant with oil. Cook the zucchini for 2 minutes each side or until tender. Transfer to a plate. Cook the eggplant for 3-4 minutes each side or until tender. Transfer to the plate.
  2. Combine extra virgin olive oil, vinegar, garlic and chilli flakes, if desired, in a bowl. Place a layer of eggplant in a large glass or ceramic dish. Drizzle over some of the garlic mixture. Continue layering with zucchini, remaining eggplant and garlic mixture. Cover and place in the fridge for 4 hours or overnight to marinate.
  3. Cook the asparagus in a large frying pan of salted boiling water for 1-2 minutes or until bright green and tender crisp.
  4. Arrange eggplant, zucchini, asparagus, salami, salmon, bocconcini and olives on a serving platter. Serve with grissini.

Nutritions of Salumi & verdura

calories: 395.067 calories
calories: 25 grams fat
calories: 8 grams saturated fat
calories: 19 grams carbohydrates
calories: 4 grams sugar
calories: 21 grams protein
calories: 41 milligrams cholesterol
calories: 1318.62 milligrams sodium
calories: NutritionInformation

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