Authentic Italian Antipasto with Sardela and Anchovies
Indulge in the flavors of Italy with this classic antipasto recipe featuring homemade sardela and anchovies. Bursting with savory goodness, this appetizer is perfect for sharing. Savor the combination of cured meats, tangy olives, marinated vegetables, and a kick of heat from the sardela. Buon appetito!
ingredients
- 1 cup black olives, pitted
- 1 cup green olives, pitted
- 1 cup sundried tomatoes
- ½ cup artichoke hearts, drained and chopped
- ½ cup roasted red peppers, sliced
- 4 garlic cloves, minced
- ¼ cup capers, drained
- ½ cup extra virgin olive oil
- 2 teaspoons dried oregano
- Juice of 1 lemon
- 8-10 canned anchovy fillets, drained
- 1 loaf Italian bread, sliced
steps
- 1.
In a food processor, combine black olives, green olives, sundried tomatoes, artichoke hearts, roasted red peppers, garlic, capers, olive oil, dried oregano, and lemon juice. Blend until a chunky paste forms.
- 2.
Heat a skillet over medium heat. Add the sardela mixture and cook for 5 minutes, stirring occasionally.
- 3.
Remove the skillet from heat and let the sardela cool to room temperature.
- 4.
Lay the slices of Italian bread on a serving platter.
- 5.
Spread a generous amount of the sardela mixture on each bread slice.
- 6.
Place one anchovy fillet on top of each slice.
- 7.
Serve the antipasto immediately or refrigerate for a few hours to let the flavors meld.
Releated Recipes
