Antipasto, perfect recipe to accompany your meals

The antipasto is a recipe very simple to prepare and that preserves spicy flavors that will go very well with meat, pasta, potatoes or other homemade preparations.

When we hear about antipasto, we usually think of a rich combination of vegetables and spices. Although its main use is as a dressing, the antipasto of paprika or peperonata is for Italians a delight that they usually eat even with bread. In restaurants around the world, this preparation is served, thus merging the flavors of many cultures.

If you still don’t know how to make pesto with an original recipe or you are interested in cooking other dishes of Italian cuisine, we share with you the best way to make antipasto.

antipasti recipe

The peperonata or Italian paprika antipasto will be the ideal companion for every meal you prepare at home, so let’s get to work:

Preparation time30 minutesCooking time 15 minutesCategoryDressingCookingItalianKeywordsVinegar, vegetables, food, spicesFor how many people4ServingMediumCalories101Fat3.68 g


  • 6 green, red or yellow bell peppers
  • 4 red tomatoes
  • An orange chili
  • thyme leaves
  • three cloves of garlic
  • A large cup of olive oil
  • White wine vinegar
  • Salt to taste


Step 1. Confit

The first thing you should do is pour the olive oil into a skillet or pot over medium heat. Then, add the garlic cloves there so that they can be confited gently, for about 20 minutes.

Step 2. Roast and fix the peppers

Turn on a burner on your stove over medium-high heat and put the peppers directly there, so that their shells burn a little and they release all their flavor. Perform the same action with the tomatoes and the orange chili. Turn each of them over when you see them turning black. Remove them from the heat when they look very dark and place them in a bowl. Once they cool down, wet them to be able to remove everything burned more easily. Open your peppers and chili, removing the seeds that are inside. Finally, chop all the peppers into very fine sticks, the tomatoes into very small slices and the chili into small pieces.

Step 3. Mix

Take the oil you had with the garlic cloves, add several thyme leaves, a splash of white wine vinegar, salt to taste and mix all these ingredients a bit.

Step 4. Reserve

Take all the pieces of paprika, tomatoes and chili that you chopped and put them in a glass container (that has a lid). Finally, add the oil mixture you made in the previous step there. Cover the container and reserve it at least 24 hours before eating. You can consume this antipasto without any problem for 10 days.

If you want to learn all this recipe by heart, we share a video with the easy step by step:

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