ANTIPASTO RUSTICO

ANTIPASTO RUSTICO

INGREDIENT.

FOR 50 PORTION

MOZARELLA FRESH(1OZ SLICES)-6.4 LB

GREEN PEPPER-10 LB

RED PEPPER-10LB

YELLOW PEPPER-10LB

TUNA (CANNED)(1OZ EACH PORTION)-6.4 LB (DRAINED WT)

PROSCIUTTO(10Z)(THINLY SLICED)-6.4 LB

BRESAOLA LETTUCE-2LB

CHOPPED GARLIC

CRUSHED BLACK PEPPERCORN

OLIVE OIL-

ROASTED GARLIC VINAIGRETTE-11/2CUP

· GALIC CLOVES (ROASTED AND MINCED)15EA

· OLIVE OIL-1CUP

· VINEGAR-1/2 CUP

· CRUSHED BLACK PEPPER

· SALT TO TASTE

BALSAMIC REDUCTION-1/5 CUP

PROCEDURE

RUB THE PEPPERS WITH OLIVE OIL, GROUND BLACK PEPPER, AND SALT. ROAST IN THE OVEN AND PEEL,DESEED. & CUT INTO THICK JULIENNE AND MARINATE WITH THE VINAIGRETTE.

CLEAN BRESAOLA LETTUCE MARINATE WITH THE VINAIGRETTE AND ARANGE FEW LEAVES ON THE CENTRE OF THE PLATE AND PLACE THE TUNA ONER IT.

PLACE AN OUNCE OF ROASTED PEPPER MIXTURE IN A SLICE OF MOZARELL AND PLACE ON THE PLATE.

FOLD AN OUNCE OF PROSCIUTTO LIKE A FLORET AND KEEP ON THE PLATE AND PUT TWO STREAKS OF BALSAMIC REDUCTION AS SHOWN IN THE PICTURE. AND SERVE.