Fresh Mozzarella Antipasti |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 cups white wine |
2 carrots |
2 celery stalks |
1 head garlic, cut in half lengthwise |
1 onion, peeled and quartered |
1 bay leaf |
1 bouquet garni |
2 artichokes |
2 to 3 lemons, juiced |
salt and freshly ground black pepper |
1/4 cup olive oil |
1 tablespoon chopped fresh parsley |
pinch crushed red pepper flakes |
sugar |
red wine vinegar |
5 cherry or grape tomatoes |
1/2 cup balsamic vinegar |
10 small basil leaves |
10 fresh mozzarella bocconcini |
special equipment: 6-inch wooden skewers |
Directions:
1. For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside.
2. For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
3. Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve.
4. Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
5. Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.
6. Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve.
7. Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.
8. Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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