Mixed Antipasto

Ingredients

• 0.3 cup parsley fresh minced for garnish
• 2  bell pepper yellow cut into strips
• 0.5 teaspoon rosemary dried crumbled
• 2  bell pepper red cut into strips
• 1 teaspoon basil dried crumbled
• 0.5 cup olive oil 
• 14 ounce marinated artichoke rinsed drained well
• 0.3 teaspoon pepper dried red hot to taste
• 0.8 pound baby mozzarella balls plain (small mozzarella balls, available at specialty foods shops and some supermarkets)
• 3 large carrots 
• 1 large garlic clove minced
• 0.3 pound sun-dried olives packed in oil, drained and cut into strips
• 1 teaspoon oregano dried crumbled
• 12 ounce pepperoncini peppers rinsed drained well (pickled Tuscan peppers)
• 2 tablespoons balsamic vinegar 
• 1.5 pounds fennel bulb 
• 2 tablespoons red-wine vinegar 
• 1 teaspoon frangelico crumbled
• 0.8 pound frangelico 
• 1 teaspoon frangelico dried crumbled
• 0.8 pound frangelico green black

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
2. In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water.
3. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight.
4. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.