Amazing to see a super talented friend who knows the kitchen as well as she does. Congrats Rossella and I can't wait to see more and The Food Network should be knocking on your door before Bravo or HGTV do.
She’s one of those good-looking girls who has potential but never amounts to much of anything before time destroys their looks and renders their dreams unattainable.
roma1087 I would use some of that oil because it has all that flavor of the veggies and then put some olive oil if needed. I agree, I hate to see wasted oil, too.
The oil in the jars is actually supposed to be drained. I work closely with Botticelli Foods and they even suggest draining the oil because it's primarily used for preserving the vegetables in the jar. If you do use that oil the flavors would be too strong. Almost overpowering.
Rossella's Cooking with Nonna i agree. if they use preservatives i wouldnt save the oil. when i marinate my own peppers, mushrooms and/or artichokes I do use that oil for bread but I don't use preservatives. salute!
Hello Rossella and Happy New Year to you and Nonna. Alessi makes a wonderful white balsamic vinegar. Would it be alright to substitute that for the red wine vinegar?? This looks wonderful and so easy!! xxoo
Technically, aren't all recipes some form of assembly of ingredients? This particular antipasto dish uses marinated vegetables that are marinated in oils and spices. Your average home cooked does not marinate these particular vegetables... mushrooms, artichokes, sun dried tomatoes, peppers, and whatever else (I like adding marinated pearl onions). So yes... we open up some jars. Antipasto can be hot or cold and is an appetizer before the meal. She's showing you a very popular antipasto dish that Italian Americans enjoy. Addio!
Ciao from Las Vegas NV gonna have trouble sleeping tonight having watched this. Gosh do I miss Titel Brothers in the Bronx Wonderful presentation BTW
Looks amazing indeed.
Happy New Year
Thank you. I'll be using this recipe for Christmas this year!
Amazing to see a super talented friend who knows the kitchen as well as she does. Congrats Rossella and I can't wait to see more and The Food Network should be knocking on your door before Bravo or HGTV do.
She’s one of those good-looking girls who has potential but never amounts to much of anything before time destroys their looks and renders their dreams unattainable.
My mouth is literally watering right now😂 def one of my pregnancy cravings i need to make asap!!
Totally drooling! I wanna tackle this for myself on Mothers Day!
Nice video where do you buy the product
A small bowl of that with a good sandwich, cold juice, and a canolli will go so good for lunch. Looks great 👍
Looks very good - and so does the salad =)
Good job
nicely made, one question all that juice from the two jars did you toss that away?
How thick are the cuts of meat and cheese that you use?
My favorite salad mmm🌹
Looks great! Can you use the oil from the jar that the antipasto comes in? I hate to see that oil go to waste!
roma1087 I would use some of that oil because it has all that flavor of the veggies and then put some olive oil if needed. I agree, I hate to see wasted oil, too.
If you're using both jars, I think that oil in one jar should be enough.
roma1087 thats true!!
The oil in the jars is actually supposed to be drained. I work closely with Botticelli Foods and they even suggest draining the oil because it's primarily used for preserving the vegetables in the jar. If you do use that oil the flavors would be too strong. Almost overpowering.
Rossella's Cooking with Nonna i agree. if they use preservatives i wouldnt save the oil. when i marinate my own peppers, mushrooms and/or artichokes I do use that oil for bread but I don't use preservatives. salute!
OMG she pronounced antipasto correctly. Thank you.
Hello Rossella and Happy New Year to you and Nonna. Alessi makes a wonderful white balsamic vinegar. Would it be alright to substitute that for the red wine vinegar?? This looks wonderful and so easy!! xxoo
Donielle Stenson if you enjoy the flavor of the white balsamic you can totally use that too
Happy new year Rossella!
I bet that's good on bread,too
I eat antipasto twice, just because she is so nice
ANGELINA
I thought I was gonna learn how to make anti pasto not learn how to open 2 jars
Good but kinda pricy on all the ingredients at one shopping trip.
its not a recipe its how to open a jar and pour it together.
You know what doesn't say big Italian party? The horrible music in this video. Awesome looking recipe, but I had to turn the sound off.
It looks great but I wouldn't mix it served separately better
Grossed me out when she dumped in the bottles. I can imagine the chems listed as ingredients!! A pretty face doesn't =healthy contents.
You need to sharpen your knife. You destroyed those tomatoes.
This isn't a recipe as much as it is an assembly.
Its not a recipe, its a commercial for Botticelli.
Technically, aren't all recipes some form of assembly of ingredients?
This particular antipasto dish uses marinated vegetables that are marinated in oils and spices. Your average home cooked does not marinate these particular vegetables... mushrooms, artichokes, sun dried tomatoes, peppers, and whatever else (I like adding marinated pearl onions). So yes... we open up some jars. Antipasto can be hot or cold and is an appetizer before the meal. She's showing you a very popular antipasto dish that Italian Americans enjoy. Addio!
You upset me with your traditional anitpasta
Le cose nelle bocce no please
hahahahahahahaha kisnę w chuj xDDDDDD
Disgusting.