Antipasti of roasted peppers, pinzimonio and marinated olives

Ingredients:

Antipasti

• 450 g assorted deli meats (e.g. salami, spiced capocolla, prosciutto, mortadella, bresaola)
• 220 g Parmesan, cut into pieces
• Pinzimonio, see recipe below
• Marinated olives, recipe below
• Roasted Pepper Salad, recipe below
• 1 loaf Italian sandwich bread, such as ciabatta

Pinzimonio

• 0.5 cups of quality olive oil
• 2 teaspoons of salt
• 1 teaspoon ground black pepper
• Assorted vegetables, cut into strips + lettuce leaves (lettuce, romaine, iceberg)

Marinated olives

• 1.5 cups slit Sicilian olives
• 1.5 tbsp. Kalamata olives
• 3 tbsp. l. olive oil
• 1 tbsp lemon zest
• 0.5 tsp dried red pepper flakes
• 2 tbsp chopped fresh basil leaves

Baked Pepper Salad

• 3 red bell peppers
• 2 orange bell peppers
• 1/3 cup pitted Kalamata olives, thinly sliced
• 1/4 cup olive oil
• 2 tbsp. capers, dried
• 6 fresh basil leaves, chopped
• 2 cloves garlic, crushed

Preparation:

1. Place the ingredients on a large platter Affettato misto: Meat delicacies, cheese, and slices of ciabatta. Arrange the pinzimonio on another platter. Divide the roasted pepper salad and marinated olives among small serving bowls. Serve. Try your best, so that each guest has bread, so that guests can make their own sandwiches with a topping of roasted peppers and marinated olives, or Italian holiday sandwiches with cold meats.

2. Pinzimonio

   
   Assorted chopped vegetables: carrots, celery, fennel bulb, radishes, red and orange bell peppers, cherry tomatoes.
   
   Prepare the dip by mixing olive oil, salt, and pepper in a small bowl. Arrange the vegetables on a platter and serve with the dip.

3. Marinated Olives

   
   In a small heavy-bottomed skillet, heat the olive oil, lemon zest, and red pepper flakes over medium heat until fragrant, about 1 minute. Remove from heat. Add the olives and toss them in the oil. Add the basil; toss and serve.

4. Baked Pepper Salad

   
   Preheat the oven to broil. Line a heavy-bottomed baking sheet with foil. Arrange the peppers on the sheet. Roast until crisp and bubbly, turning occasionally, about 15 minutes. Then place the peppers in a zip-lock plastic bag. Set aside to cool to room temperature, about 20 minutes.
   
   Peel and seed the peppers and cut into 1-cm-wide strips. In a medium bowl, combine the peppers, olives, olive oil, capers, basil, garlic, salt, and pepper. Cover and refrigerate for up to 2 days.