Small Antipasti Plate

Slit the peppers open, scrape out the seeds, cut the peppers into narrow strips.

For the broth, boil the water and vinegar with the spices, add the pepperoni strips and remove from the heat. Divide the broth, putting the allspice seeds and pepperoni strips in one container with half of the broth, stir the remaining broth with the honey in another container. Cool.

Clean the carrots so that a small amount of the green remains.

Boil the salted water and cook the leeks for about 7 minutes, then remove them with a slotted spoon and put them in the pot with the pepperoni broth, then cook the carrots in the same water until al dente and add them to the honey broth. Cover the containers and let them cool for at least 6 hours, better one night.

Cut the zucchini into finger-thick sticks and fry them at high temperature in olive oil until brown, then season with salt and sprinkle with half of the lemon juice. They should remain al dente. Drain. Stir remaining juice of one lemon with olive oil and pour over zucchini sticks form. Also infuse.

Remove the leeks with the pepperoni strips and the carrots from the broth, drain and drizzle with a tiny bit of fresh olive oil.

To serve, place a small amount of the leeks, carrots and zucchini sticks on a serving plate and decorate with a few slices of salami and/or ham and a small piece of bread.

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