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Antipasti

SERVES 4

Ingredients

Courgette rolls

2 courgettes

4 tablespoons pesto

Ricotta

4 cups fresh whole fat milk

1 cup heavy cream

1 tsp salt

Juice of 2 lemons

Mashed peas

1 cup frozen peas

1 tbsp olive oil

Mint leaves

Carpaccio

Parmesan cheese

Olive oil

Rucola leaves

Bruschettas

2 ciabattas

Other

Burrata cheese

Cherry tomatoes

Smoked salmon

Apple capers

Lemon parts

Grissini (thin breadsticks)

Serrano ham

Green and black olives

Sundried tomatoes

Method

Courgette rolls
Thinly slice the courgettes lengthwise. Heat a grill pan and grill the courgette slices on both sides. Brush with a little pesto and roll up.

Ricotta
For the ricotta, heat the milk, cream and salt until it almost comes to a boil. Add the lemon juice and cover with lid. Leave for 15 minutes. Line a sieve with cheesecloth and pour in the mixture. Leave to drain for 2 hours, or until the ricotta has reached the desired consistency.

Mashed peas
Place the peas in a heat proof bowl and pour over boiling water. Drain and place in ice water. Drain again, roughly mash with the back of a fork, and mix in olive oil, mint leaves and salt and pepper.

Carpaccio
Put the carpaccio in an even layer on small plates. Shave over flakes of parmesan cheese, sprinkle over olive oil and finish with rucola leaves and freshly ground pepper.

Bruschetta
Cut the ciabattas into 1 cm thick slices and grill in a dry grill pan until marked on both sides.

Other
Halve the cherry tomatoes and serve with the burrata. Layer the salmon with lemon slices and apple capers. Wrap the Serrano ham around the grissini.

Serve the antipasti on a board or small plates, for everyone to make their own bruschetta.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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