Antipasto Skewers
25 min
total
4
people
420
calories per serving
Ingredients
4 people
- 166.7 gTortellini (cooked and cold)
- 100 gSalami (thinly sliced)
- 133.3 gBuffalo milk mozzarella ("di bufala") (in pearls)
- 13.3 pcSolanum lycopersicum esculentum M. (whole)
- 13.3 pcGreen olive (pitted)
- 100 gArtichoke (hearts halved)
- 0.7 pcBasil (fresh leaves)
- 1.3 tbspExtra virgin olive oil
- 0.7 tbspBalsamic vinegar
Method
Supple mozzarella pearls and folded salami on sticks. The vinegar's acidity cuts through the richness of the cold cuts for a clean balance on the palate.
- 1
Plunge the tortellini into boiling salted water. They must remain firm to the bite, do not overcook. Drain and rinse under cold water to stop the cooking immediately.
- 2
Drain the mozzarella pearls and artichoke hearts. Fold the salami slices into quarters to add volume. Wash the cherry tomatoes.
- 3
Thread onto each skewer a tomato, a basil leaf, a tortellini, a slice of salami, a piece of artichoke, an olive, and finish with the mozzarella. Drizzle with oil and vinegar just before serving.
Frequently asked questions
How do you get this dish right?
- Use bamboo skewers for better grip.
- Dry the mozzarella thoroughly on paper towels to prevent the skewers from slipping.
How long does this dish keep?
Keep for 24 hours in the refrigerator covered with plastic wrap. Do not freeze.
4.3
14 reviews
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