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anna belliino ferrara la florentine little gina maurizio
Summer Antipasto

1 head cauliflower, cut into florets
1/2 jar (32 oz) Cento Fancy Giardiniera, drained and rinsed
15 oz baby corn, drained and rinsed
1 jar (12 oz) Cento Roasted Pepper, drained and rinsed
7.5 oz baby pearl onion, drained and rinsed
1 can (6 oz) Cento Pitted Green Olives, drained and rinsed
1 jar (6.3 oz) Cento Gaeta Olives, drained and rinsed
1 jar (3 oz) Cento Capers Nonpareil, drained and rinsed
2/3 cup Bellino Extra Virgin Olive Oil
1/3 cup Bellino Red Wine Vinegar
1 tsp Cento Ground Black Pepper

In large wide pot, pour approximately 2 cups water, or amount required to bring water level 1 inch deep. Cover and bring to a boil. Add cauliflower to boiling water and reduce heat to medium. Cover and steam about 5 minutes, or until soft. Drain and arrange on a large serving plate; allow to cool. Arrange giardiniera, corn and roasted peppers in piles around cauliflower. Sprinkle onions and olives over vegetables, then add capers. In medium bowl, whisk oil, vinegar, and black pepper; blending well. Drizzle the vinaigrette over the vegetables, and serve at room temperature. Serves 10-15.
prep cook servings
20 mins
10 mins
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