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http://www.lifestylefood.com.au/recipes/1567/antipasto

LifestyleFOOD.com.au

Antipasto

This is a dish that I make every time we have guests.

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Ingredients

  • Crispy bread

  • 1 French stick

  • 2 crushed Garlic Cloves

  • Evoo Extra Virgin Olive Oil

  • Salt

  • Pepper

  • Cacciatore chips

  • 1 Cacciatore Salami

  • Warm rosemary olives

  • 500 g pitted kalamata Olives

  • 2 crushed Garlic Cloves

  • 2 tablespoons Extra Virgin Olive Oil

  • 2 sprigs fresh Rosemary

  • 2 Red chilli's

  • 0.5 sliced Lemon

  • Peperoni con salsa verde

  • 1 cup fresh basil leaf

  • 1 cup Flat-leaf parsley

  • 0.5 cup Lemon Juice

  • 2 Garlic Cloves

  • 2 Anchovies

  • 12 Capers

  • 0.5 cup Extra Virgin Olive Oil

  • Salt

  • cracked pepper

  • Insalata di funghi

  • 800 g Champignons or button Mushrooms

  • fresh Sage

  • 50 ml Extra Virgin Olive Oil

  • 2 Lemons

  • 2 egg yolks

  • 1 bunch Flat-leaf parsley

  • Salt

  • 5 anchovy fillets

  • 1 Garlic Clove

  • Cozze

  • 500 g Mussels cleaned and de-bearded

  • 2 crushed Garlic Cloves

  • 1 Red chilli

  • 1 Lemon

  • Italian Parsley

  • Salt

  • Pepper

  • white wine

  • Evoo Extra Virgin Olive Oil

  • Zucchini rolls

  • 2 Zucchinis

  • Salt

  • Pepper

  • leg ham

  • semi-dried tomatoes

Method

  • Crispy bread:

  • 1.

    Thinly slice the bread

  • 2.

    Add oil, garlic, salt and pepper

  • 3.

    Toast on both sides

  • Cacciatore chips:

  • 1.

    Thinly slice the salami

  • 2.

    BBQ till crispy

  • Warm rosemary olives:

  • 1.

    Rinse the olives

  • 2.

    Heat BBQ to medium heat in fry pan

  • 3.

    Add garlic, cook without colour

  • 4.

    Add rosemary - stripped from the stalk

  • 5.

    Add olives

  • 6.

    Add chilli, sliced or whole, depending on the intensity of heat required

  • 7.

    Add the lemon slices

  • 8.

    Season with the pepper

  • 9.

    Toss on the barbie until heated through

  • Peperoni con salsa verde:

  • 1.

    Grill capsicums whole until the skin bubbles and burns

  • 2.

    Break capsicums open and peel the skin off

  • 3.

    Slice into long strips.

  • 4.

    Mix all other ingredients in the food processor to make salsa verde

  • 5.

    Serve capsicums topped with salsa verde

  • Insalata di funghi:

  • 1.

    Clean the mushrooms. BBQ with the sage, adding evoo and pepper.

  • 2.

    Mix the oil and the juice from the lemons adding the egg yolks.

  • 3.

    Chop the parsley and anchovies. You’ll need about 4 tblspn.

  • 4.

    With the blade of a large knife, flatten the garlic clove.

  • 5.

    Blend the dressing until it is thick and silky.

  • 6.

    Pour over the mushrooms and serve.

  • Cozze:

  • 1.

    Heat BBQ

  • 2.

    Add oil, garlic and chilli (fanned) – cook for 1 minute

  • 3.

    Add mussels, place lid over – cook two minutes on high heat

  • 4.

    Add wine, chopped parsley and season with salt and pepper to taste

  • 5.

    Stir mussels around to promote even cooking, replace lid

  • 6.

    When shells are open the mussels are ready – serve in large bowl with a finger bowl

  • Zucchini rolls:

  • 1.

    Slice zucchini lengthways, and Grill

  • 2.

    Place on a tray.

  • 3.

    Salt and pepper each slice

  • 4.

    Add shaved leg ham and semidried tomato

  • 5.

    Roll and skewer with a cocktail fork

  • To serve:

  • 1.

    On a platter, arrange all prepared recipes around the plate, being creative with the colour, trying not to crowd them too much.

  • 2.

    Serve with the bread, as a starter to any BBQ.

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Posted by Grace5Report
Just what I was looking for to serve on the weekend with friends....