Starter or Antipasti Recipe

Antipastos (before meals/Italian) or starters (Portuguese) are dishes that precede a meal. Check recipe and tips!

Antipasti are served as Hors-d’oeuvre (Hors-d’oeuvre=appetizers).

Couvert, antipasto and aperitif is what you try before starting a meal, as soon as you arrive at the restaurant.

Couvert, appetizer and aperitif:

They can be cold or hot dishes.

Cold dishes: pâté canapés, cheese, boiled eggs, shrimp, ham, olives…

The pitted black and green olives can be stuffed with small pieces of red pepper or tomato, or anchovies, or capers or with a sauce made with butter beaten with finely chopped parsley, salt and a few drops of lemon or with a dense tomato sauce.

Boiled eggs, after removing the yolks, can be filled with various mixtures: mayonnaise sauce, sardine fillets, butter beaten with anchovy paste or boiled yolks passed through a sieve with crushed capers and tuna

Hot dishes: various croquettes, vol-au-vents, pastries,…

Appetizers with a decorative effect: generally prepared with cucumbers, radishes, parsley, greens (beetroot, tomatoes, onions, boiled potatoes, carrots)

Prohibited

The starter is the first course before the main meal, such as the salad, which can be mixed.

Lettuce salad is a very useful element, as the cavity of the leaves serves as a container to contain small pieces of tomatoes, cheese, cucumbers, celery, carrots, boiled eggs cut into slices, segments or chopped, etc.

Sauces for dressing raw salads can be: vinaigrette sauce, based on oil, vinegar, salt and black pepper, all well mixed or the classic mayonnaise sauce, which can be seasoned to taste with ketchup, mustard, paprika, sauce English, capers, finely chopped pickles, etc.

See also other salad dressing recipes here

Eggplant appetizer

Ingredients

• 1 medium eggplant cut into thin strips
• ½ large onion cut into slices
• 2 sliced ​​garlic cloves
• 1 medium tomato chopped
• ¼ yellow and red pepper (mixed) cut into thin slices
• Oil
• Oregano to taste
• Black pepper to taste
• Salt to taste

Preparation Mode

1. Preheat the oven to 180ºC.
2. Line an oven-proof dish with aluminum foil.
3. Alternate layers of eggplant and other ingredients.
4. Sprinkle with salt, pepper and oregano.
5. Drizzle everything with olive oil.
6. Cover with aluminum foil and bake for approximately 30 minutes.
7. Carefully remove the aluminum foil.
8. If it still contains water, place it back in the oven, uncovered, until the water dries.
9. Remove from the oven and let cool.

Mom Tips

Store the appetizer in sterilized containers in the refrigerator.

Some examples of Hors d’oeuvres:

– Canapés

– Pickles

– Bruschetta

– Boiled eggs

– Cold cuts

– Caviar