Antipasto Kabobs

Antipasto Kabobs Recipe from Italy with Tortellini, Olives, and Salami

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 10

Introduction

Antipasto Kabobs are a delightful and easy-to-make appetizer that combines the rich flavors of Italian cuisine in a fun and interactive way. Perfect for parties, gatherings, or as a prelude to an Italian feast, these kabobs are not only delicious but also visually appealing. The combination of tortellini, olives, pepperoni, and salami, marinated in Italian dressing, makes for a savory bite that's hard to resist. This recipe is a modern twist on traditional antipasto, offering a portable and less messy option for enjoying these classic flavors.

History

The concept of antipasto dates back to medieval Italy, where it served as an appetizer course consisting of various items such as cured meats, olives, and cheeses. Over time, the tradition of antipasto spread and evolved, incorporating a wider range of ingredients and preparations. The Antipasto Kabobs recipe is a contemporary adaptation of this age-old tradition, designed for ease of preparation and consumption. It reflects the modern trend towards finger foods and appetizers that are both convenient and sophisticated.

Ingredients

1 package of refrigerated cheese tortellini
40 pimiento stuffed olives
40 large pitted ripe olives
0.75 cup of italian salad dressing
40 thin slices of pepperoni
20 thin slices of hard salami, halved

How to prepare

Cut the tortellini according to the package instructions; drain and rinse with cold water.
In a resealable plastic bag, combine the tortellini, olives, and salad dressing.
Seal the bag and refrigerate for 4 hours or overnight. Drain and discard the dressing.
For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, and ripe olive onto a toothpick or short skewer.

Variations

Consider adding or substituting ingredients based on preference or dietary needs. Some popular variations include:
Using cheese tortellini for an extra cheesy flavor.
Adding cherry tomatoes or mozzarella balls for a touch of freshness.
Incorporating artichoke hearts or roasted red peppers for additional variety.

Cooking Tips & Tricks

To ensure your Antipasto Kabobs are a hit, consider the following tips:

- Marinate the tortellini and olives in the Italian dressing overnight to enhance their flavor.

- Use high-quality, thinly sliced meats for easier folding and threading onto the skewers.

- If using wooden skewers, soak them in water for at least 20 minutes before assembling to prevent them from burning if you choose to briefly grill the kabobs for added flavor.

- Arrange the ingredients in a visually appealing order on the skewers for maximum impact.

Serving Suggestions

Serve the Antipasto Kabobs on a platter garnished with fresh basil leaves or parsley for an added touch of color and flavor. They can be enjoyed on their own or accompanied by a side of marinara sauce for dipping.

Cooking Techniques

While this recipe primarily involves marinating and assembling, you could also briefly grill the assembled kabobs on a preheated grill or grill pan for 1-2 minutes on each side to add a smoky flavor and charred appearance.

Ingredient Substitutions

For a vegetarian version, substitute the pepperoni and salami with grilled vegetables such as zucchini, bell peppers, or mushrooms. Gluten-free tortellini can be used to make the recipe gluten-free.

Make Ahead Tips

The tortellini and olives can be marinated up to 24 hours in advance, and the kabobs can be assembled several hours before serving. Store them covered in the refrigerator until ready to serve.

Presentation Ideas

Arrange the kabobs on a rustic wooden board for a charming and inviting presentation. Labeling the ingredients with small tags can also add a personalized touch to the serving display.

Pairing Recommendations

Antipasto Kabobs pair wonderfully with a variety of Italian wines, such as Prosecco for a sparkling option or Chianti for a red wine choice. They also go well with light, crisp beers or a classic Aperol Spritz.

Storage and Reheating Instructions

Any leftover kabobs should be stored in an airtight container in the refrigerator and consumed within 2 days. While they are best enjoyed cold or at room temperature, they can be briefly reheated in a microwave if desired.

Nutrition Information

Calories per serving

Each serving of Antipasto Kabobs contains approximately 250 calories. This makes it a moderate-calorie option suitable for an appetizer or snack.

Carbohydrates

Each serving of Antipasto Kabobs contains approximately 20 grams of carbohydrates. The primary source of carbohydrates in this recipe is the tortellini, which also provides a satisfying texture and flavor to the dish.

Fats

The fats in Antipasto Kabobs come mainly from the pepperoni, salami, and olives, contributing to the rich taste of the appetizer. Each serving contains roughly 15 grams of fat, a portion of which is saturated fat from the meats. Choosing lower-fat versions of the meats can reduce the overall fat content.

Proteins

Antipasto Kabobs are a good source of protein, with each serving providing approximately 10 grams. The protein comes from the tortellini and the cured meats, making these kabobs a filling and satisfying appetizer option.

Vitamins and minerals

This recipe provides a variety of vitamins and minerals, particularly from the olives, which are a good source of vitamin E and minerals such as iron and calcium. The meats also contribute to the intake of B vitamins, particularly vitamin B12.

Alergens

Common allergens in this recipe include gluten (in the tortellini) and potential allergens in the Italian dressing, such as soy or dairy. Individuals with food allergies should check the ingredients carefully and consider suitable substitutions.

Summary

Antipasto Kabobs offer a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. While they are moderately high in calories and fats, they can be enjoyed as part of a balanced diet, especially when portion control is practiced.

Summary

Antipasto Kabobs are a versatile and delightful appetizer that brings the flavors of Italy to your fingertips. With a balance of carbs, proteins, and fats, along with a variety of vitamins and minerals, they offer a nutritious option that can be customized to suit different tastes and dietary needs. Whether you're hosting a party, looking for a tasty snack, or adding a creative touch to your meal, these kabobs are sure to impress.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Antipasto Kabobs. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. Maria was a fantastic cook, and I always loved learning new recipes from her.

As I walked into her kitchen, I was greeted by the most delightful aroma. Maria was busy chopping up a colorful array of vegetables and arranging them on skewers. I watched in awe as she skillfully put together these beautiful kabobs, layering marinated olives, cherry tomatoes, artichoke hearts, and cubes of cheese on each skewer.

"Maria, what are you making?" I asked, my mouth watering at the sight of these delicious kabobs.

"These are Antipasto Kabobs," Maria replied with a smile. "They're a perfect appetizer for a summer dinner party or a picnic. Would you like to learn how to make them?"

I eagerly nodded, and Maria handed me a skewer to assemble myself. She guided me through the process, explaining the importance of choosing high-quality ingredients and balancing the flavors and textures on each kabob.

As we worked together, Maria shared the story of how she learned to make Antipasto Kabobs. She told me that the recipe was passed down to her from her own grandmother, who had learned it from a friend in Italy many years ago. Maria had fond memories of making these kabobs with her grandmother as a child, and she was thrilled to continue the tradition.

After we finished assembling the kabobs, Maria drizzled them with a balsamic glaze and sprinkled them with fresh basil. The final touch was a sprinkle of sea salt and cracked black pepper, enhancing the flavors of the ingredients.

As we sat down to enjoy our Antipasto Kabobs, I couldn't help but marvel at the simplicity and elegance of this dish. The combination of flavors was truly exquisite – the tangy olives, the sweet tomatoes, the creamy cheese, and the tender artichoke hearts all complemented each other perfectly.

From that day on, Antipasto Kabobs became a staple in my recipe repertoire. I loved making them for family gatherings, potlucks, and holiday parties. Each time I prepared them, I felt a connection to Maria and her grandmother, grateful for the knowledge and tradition that had been passed down to me.

Over the years, I added my own twist to the recipe, experimenting with different ingredients and seasonings to create unique variations of Antipasto Kabobs. I discovered that grilled vegetables, roasted peppers, and cured meats were wonderful additions to the kabobs, adding depth and richness to the dish.

As I continued to hone my skills in the kitchen, I shared the recipe for Antipasto Kabobs with my own friends and family. I taught my grandchildren how to make them, passing on the tradition and creating new memories in the process.

Now, whenever I make Antipasto Kabobs, I think of Maria and her grandmother, grateful for the gift of this delicious recipe. The flavors and aromas of these kabobs remind me of warm summer days spent in the kitchen, learning and creating with loved ones.

I am proud to carry on the legacy of Antipasto Kabobs, a recipe that has brought joy and connection to so many people in my life. With each skewer I assemble, I am reminded of the power of food to unite us, to nourish our bodies and souls, and to create lasting memories that will be cherished for generations to come.