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Antipasto

Antipasto

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

The name translates from Latin to “before the meal”, and begins the meal with a temptation and expectation, sharpening the appetite.

Antipasto is indispensable to making a big hit with your guests, adding a touch of class to your meal. It is the best service a host can provide by immediately being able to offer mouth-watering small appetising snacks to complement pre dinner drinks and a warm and welcoming way to relax and start enjoying your company

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
  • ½ sliced Lemon

Peperoni con salsa verde

  • 1 cup fresh basil leaf
  • 1 cup Flat-leaf parsley
  • ½ cup Lemon Juice
  • 2 Garlic Cloves
  • 2 Anchovies
  • 12 Capers
  • ½ 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
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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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