Celebrity Come Dine with Me Australia



Try Maria's delicious antipasto recipe!


  • 4 x medium tomatoes

  • 12 x basil leaves

  • 2 x large bocconcini

  • Italian extra virgin olive oil and balsamic vinegar

  • 8 x spears asparagus

  • 4 x slices prosciutto

  • 4 x slices mortadella

  • 16 x large green Sicilian olives

  • 8 x dates

  • Italian gorgonzola cheese

  • Pane Della Casa Venuti

  • 1kg flour ‘00’ is fine – plus extra on the side for combining the pastry

  • 30g wet yeast

  • 600-800ml water

  • 8g salt

  • 1 x tsp. honey

  • 8 x pork/ veal/ fennel sausages

  • Olive oil

  • 1 ½ cups white wine

  • Provolone cheese (approx. 10 slices)

  • ½ cup grated parmesan

  • ¼ cup milk


  • 1.

    Slit dates – take out stones and fill with gorgonzola

  • 2.

    Slice tomatoes and bocconcini – 3 slices per serving

  • 3.

    Roll prosciutto around asparagus – 2 spears per serving

  • 4.

    Cut mortadella in half and roll up

  • 5.

    On individual plates – place 2 dates, prosciutto and asparagus

  • 6.

    Arrange sliced tomatoes, bocconcini, basil leaves and sprinkle well with oil and balsamic to taste (before serving)

  • 7.

    Add Mortadella roll and Sicilian olives leaving space on the plate for the pane (special bread)

  • 8.

    Put in fridge

  • Pane Della Casa Venuti:

  • 1.

    Preheat oven to 180 degrees

  • 2.

    Pour flour and salt into a bowl

  • 3.

    Combine wet yeast with ¼ of the water and 1 tsp. honey (to help activate the yeast)

  • 4.

    Mix together with the flour, and keep adding the water until desired consistency (you may not need to use all 800ml water)

  • 5.

    Once mixed, place dough onto lightly floured surface and knead for a good 10 minutes (method – use palm of hand, fold over in half, stretch dough out)

  • 6.

    Put dough into a round then back into bowl to rest/ rise for 30 minutes – cover with wet tea towel

  • 7.

    In a frypan over medium-high heat, put a little olive oil then squeeze out filling of sausages, mixing with a wooden spoon to break down

  • 8.

    Once the meat is cooked and slightly golden, pour wine and allow to bubble and boil off – stir occasionally until the wine has evaporated

  • 9.

    Once the dough has rested/ risen, roll out gently into a large square shape

  • 10.

    Scatter sausage mix, provolone which you’ve broken into pieces and parmesan over ¾  of the square, leaving the sides free

  • 11.

    Use the milk and pastry brush to paint and seal the edges

  • 12.

    Roll the left and right sides in, then gently roll the dough and filling mix away from you

  • 13.

    Seal with ¼ non filled dough, press down to ensure there are no gaps – brush a bit more milk

  • 14.

    Bake in a 160-190 degree oven for 1 hour – check after 30 minutes

  • 15.

    Add to Antipasto plate once cooked and sliced

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 368kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 13g
  • Carbohydrate 16g
  • Sugar 4g
  • Sodium 519mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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