Antipasto Skewers

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 436
• Protein: 18 g
• Carbs: 24 g
• Fat: 29 g

Ingredients

• 166.7 g Tortellini ( cooked and cold )
• 100 g Salami ( thinly sliced )
• 133.3 g Buffalo milk mozzarella ("di bufala") ( in pearls )
• 13.3 piece Solanum lycopersicum esculentum M. ( whole )
• 13.3 piece Green olive ( pitted )
• 100 g Artichoke ( hearts halved )
• 0.7 piece Basil ( fresh leaves )
• 1.3 tbsp Extra virgin olive oil
• 0.7 tbsp Balsamic vinegar

Instructions

1. Cooking the pasta

   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. Preparing the ingredients

   Drain the mozzarella pearls and artichoke hearts. Fold the salami slices into quarters to add volume. Wash the cherry tomatoes.

3. Assembling the skewers

   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.

Chef's tips

• Use bamboo skewers for better grip.
• Dry the mozzarella thoroughly on paper towels to prevent the skewers from slipping.

Storage

Keep for 24 hours in the refrigerator covered with plastic wrap. Do not freeze.