Today's recipe is full of surprises! In this class, Chef Álvaro Rodrigues presents us with the most delicious Italian antipasti you've ever seen. Don't miss out on making it for your family or even for your own business.

Visit our website and discover a multitude of other recipes available: http://alvarorodrigues.com.br/
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Bound booklets related to the theme:
GOLD COLLECTION - 50 RECIPES
FINE DINNER COLLECTION - 39 RECIPES for Themed Lunches & Dinners
QUICHES, EMPANADAS & SAVORY PIES - 30 RECIPES

For more information, contact us via WhatsApp (11) 95551-0698
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RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/
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ITALIAN BEETROOT ANTIPASTO
INGREDIENTS
3 medium beets with peel (500/600 g)

150 ml rice vinegar or white wine vinegar
¼ cup (tea) sifted light brown sugar (40 g)
1 tablespoon (soup) mustard (20 g)
1 fresh or dried Bombay bay leaf
1 Bombay cinnamon stick
1 dessert spoon Bombay allspice berries
1 level dessert spoon Bombay fleur de sel

ITALIAN SAUTÉ
125 ml olive oil and/or corn oil
3 cloves of garlic cut into thin strips
1 dessert spoon Bombay fennel seeds (5 g)
2 medium onions cut into julienne strips 200 g)
2 cm of finely chopped, seeded chili pepper
Bombay Fleur de Sel to taste
2 tablespoons of finely chopped fresh parsley or mint
2 tablespoons of finely chopped fresh chives

INSTRUCTIONS
In a comfortable pan, heat the olive oil/oil and sauté the garlic and fennel. Add the onions, chili pepper, a good pinch of salt and sauté briefly.
Finally, add the prepared and reserved beets, the fresh herbs and gently mix. Let cool, place in suitable jars and serve from the next day.

See all the details of the complete recipe through the video or, if you prefer, on the website http://alvarorodrigues.com.br/receitas/

CHEF'S TIPS
Distribute the antipasto into clean jars or containers, pressing firmly and drizzling lightly with olive oil.
It can last up to 20 days in the refrigerator, provided it is well stored. If you prefer, add fresh mint leaves, torn by hand or chopped with scissors, and finely chopped green onions at the end of preparation.

Serve this delicious appetizer with slices of Swedish bread (see the complete recipe in the video already available on the channel).

Chef Álvaro Rodrigues

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