Antipasto
|
|
Recipe serves:
N/A
|
A Little Background
Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends standing or sitting near this communal platter and everybody sampling everything together as they chat and catch up. Italian’s have eaten like this for centuries and although there are no real rules as to what you put on your antipasto platter, I prefer to stick to the things that have most likely been served on antipasto platters just as long. Think of this not so much as a recipe but rather a list of ideas that you can stick to or stray from.
What you'll need
- 150 grams (5-6 oz) sliced coppa
- 150 grams (5-6 oz) sliced mortadella
- 150 grams (5-6 oz) sliced sopressa
- 150 grams (5-6 oz) thin sliced prosciutto
- 150 grams (5-6 oz) sliced Hungarian salami
- 2 buffalo mozzarella balls
- 2 lemons
- 100 grams arugula leaves (optional garnish)
- 3 bulbs roasted garlic
- 1 loaf ciabatta bread
- Marinated mushrooms
- Black or flame grapes
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt flakes
- Pepper grinder
|
|
|
|
What to do
- Arrange the meats on the platter as you wish
- Cut the mozzarella and lemons into wedges and add to platter
- Place mushrooms and olives in bowls
- Slice or tear the ciabatta (or allow your guests to do so)
- Try the mozzarella with a little olive oil and pepper or lemon.
- Try the ciabatta dipped into a little olive oil or optionally olive oil and balsamic vinegar.
- You can offer your guests, small forks with which to pull the roasted garlic cloves out of their skin or you can do this beforehand for your guests. You can even mash them into a paste and offer this as a spread.
|
|
|
|
|
HTML Printable (no Image)
HTML Printable
Recipe By
Paul Hegeman
Styling By
Paul Hegeman
Photography By
Jason Hamilton
© Chef's Pencil 2007
|