Baked Antipasti Recipe
In a meal with multiple courses, one often finds one course consisting of extremely strong flavored savory foods, salty, oily, fishy or fermented, such as cheeses, olives, smoked
meat or caviar. These are designed to counteract the effect of alcohol. But I think they had a deeper purpose. One finds that if it was customary to drink after the meal, as it was in English tradition, one of the last courses would be savory. If it was customary to drink and then eat, these foods would be served in small portions before the meal, or completely separate from the meal as in the hors d'oevre and cocktail snacks. At the height of French opulence, so much alcohol was consumed, and continually, that hors d'oevres would be served between each course. In Italian tradition, long multi course meals are also part of the culture, so they too have a course consisting of savory foods, and these are called antipasti (singular antipasto).
It is traditionally the first course upon sitting at the table. It usually consists of some kind of fermented food, such as cured or smoked meat, pickled foods like olives, artichoke hearts and anchovies, chili peppers or cheese. This is very interesting because unbeknown to the people of old, all of these foods, prepared in the traditional way, had probiotic properties, or beneficial organisms which aid the gut and digestion. Another common type of antipasto revitalized the palate with its was freshness. Garden vegetables feature in these dishes, and you have all the lovely dips with crisp greens as raw food. It has been found recently, that raw vegetables, grown organically, are also carriers of beneficial micro-organisms.
This antipasto consists of baked vegetables, and blends rich oven flavours that are so intense, that it qualifies to stand among the rich dishes in the savoury antipasti course. It
is showered with herbs which are then baked and piquant, drizzled with oil and caramelized with direct heat. After baking, it is tossed in some more olive oil and home made vinegar. Vinegar made the old fashioned way, home brewed, is a good source of probiotic lacto bacteria. See how to make your own vinegar here https://www.greenidiom.com/home-brewed-vinegar.html
Preparation time: 30 minutes
Cooking time: at least 20 to 30 minutes
Resting time: 5 minutes
Total time needed: at least 55 minutes
Grade of Difficulty: standard
Serves 4 to 6
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