How To Make Italian Antipasto Skewers
Enjoy a bite of our Italian Antipasto Skewers that has the remarkable flavors of the classic antipasto salad made with pepperoni, artichoke, all in a stick!
Serves:
Ingredients
- 24tortellinis,such as Spinach and Ricotta, or sausages
- 24slicespepperoni,spicy, extra thick cut
- 24Italian pepperoncinis,piece them and squeeze out the liquid
- 24artichoke heart quarters
- ¼cupbalsamic glaze
- 2tbspbutter
Instructions
-
Cook the tortellini according to the manufacturers specifications. Brown some butter in a pan and toss the cooked tortellini in it, if desired.
-
To brown the butter, melt it over medium heat. It will begin to foam as it melts.
-
When the solids drop to the bottom of the pan and it looks like a very light-colored tea, turn the heat off so it doesn’t start to burn. It is best to use a light colored pan for this step to see the color of the butter. But if not judge it by putting a spoon into the butter.
-
Brown the pepperonis in a pan for a couple of minutes to get them a bit crispy and to lose the flavor of the cold pork fat.
-
Add the items to the skewer, one per skewer in any order desired.
-
Drizzle with balsamic glaze over the top.
Nutrition
- Calories: 42.35kcal
- Fat: 1.92g
- Saturated Fat: 0.92g
- Trans Fat: 0.07g
- Monounsaturated Fat: 0.60g
- Polyunsaturated Fat: 0.14g
- Carbohydrates: 5.28g
- Fiber: 2.42g
- Sugar: 0.82g
- Protein: 1.95g
- Cholesterol: 4.64mg
- Sodium: 185.90mg
- Calcium: 23.64mg
- Potassium: 179.62mg
- Iron: 0.67mg
- Vitamin A: 9.16µg
- Vitamin C: 8.77mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
