Newsletter # 42 – Antipasti

Antipasti is the plural form for a traditional first course or starter in Italy. Similarly, the French have a rough equivalent called hors d’oeuvres. The two cuisines are distinctly different and while both terms offer small, savoury appetisers before the meal, the serving styles are very different.

Antipasti relies on multiple dishes served on either a share plate or from many individual dishes and features cured meats, seafood, cheese, vegetables, breads, dips and nuts. The theme is strongly Mediterranean and can be likened to a Charcuterie Board. Often there is a reliance on cold foods but true antipasti includes many tasty hot recipes.

Hors d’oeuvres on the other hand are a little more complex and dare I say formal. Think of small bite size items such as canapés in both hot and cold form such as mini quiche or smoked salmon on little toasts. They are often served with drinks while the guests are still standing.

In Australia we have embraced both terms but more recently ‘the grazing table’ has become a popular offering from caterers. However, the grazing table should not be confused with the Italian or French terms. True they are similar, but the grazing table often includes dessert and is regarded as a meal replacement.

Back to the topic of today – Antipasti. Even a small supermarket would have enough pre-packaged foods to make a half decent Antipasti plate – salamis, olives, cheese, dips and crackers. Up the ante to the deli counter for more variety or go to a quality Italian Delicatessen for authentic variety. Here is a list of over-the-counter foods, depending on your tastes that you should consider when entertaining.

• Cured meats – salami, prosciutto, mortadella
• Cheese – bocconcini, ricotta, provolone
• Marinated vegetables – olives, artichokes, peppers
• Grilled vegetables (cold) – zucchini, capsicum, eggplant
• Breads – grissini, crostini, bruschetta, crackers
• Tomatoes – cherry, sun-dried, oven-dried
• Fruits – grapes, melon, figs
• Dips
• Seafood – prawns, anchovy, octopus, sardines
• Arancini

Alternatively, you could choose to prepare some or the entire menu. Here are five relatively simple recipes to impress your guests. They can all be served with a variety of Italian breads and crackers.

Semi Oven Dried Roma Tomatoes

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Course: Antipasto

Ingredients Method Notes

Ingredients

  

• 8 Roma tomatoes firm, ripe, washed and split
• 4-5 tbsp olive oil
• ½ tsp coarse salt
• ½ tsp cracked black pepper
• ¼ tsp oregano leaf chopped
• 6 sprigs continental parsley washed and chopped
• 5 fresh basil leaves rinsed chopped
• baking paper

Method

 

1. Assemble your ingredients
   
2. Set your oven at 150c
3. Line your selected flat tray or baking sheet with baking paper
4. Place your split tomatoes, cut side up on the lined tray
5. Lightly sprinkle with the salt, pepper and herbs
6. Finish with a sprinkle of the olive oil
   
7. Place in the middle of the oven
8. After 25 minutes reduce the temperature to 120c
9. Continue ‘drying’ for 1 -1½ hours
10. Take out, cool to room temperature and serve or refrigerate in a sealed container

Notes

You can substitute dried herbs instead of fresh, just use a little less
• Avoid setting the oven too high as it will effectively ‘boil’ the tomatoes
• The longer the process, the dryer the tomato
• If the tomatoes vary greatly in size consider quartering the larger ones to even them up

Baked Ricotta

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Course: Antipasto

Ingredients Method

Ingredients

  

• 500 g ricotta cheese – tub or fresh
• 1 egg lightly beaten
• ⅓ cup finely grated parmesan cheese
• 1 tsp fresh thyme leaves
• 1 -2 tsp minced chilli
• salt
• cracked pepper
• cooking spray – canola or olive oil

Method

 

1. Assemble your ingredients
   
2. Preheat your oven to 180c
3. In a bowl mix the ricotta, egg, parmesan, thyme, a little seasoning and half the chilli
   
4. Lightly spray an oven proof dish, around 15 cm diameter or a small muffin pan – say twelve
5. Spoon the mix into the bowl or divide the mix evenly in the muffin pan
6. Sprinkle with the remaining minced chilli
7. Bake for 20 – 30 minutes until golden brown
   
8. Serve at room temperature or store in the refrigerator in a sealed container for up to 5 days

Marinated Mushrooms

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Course: Antipasto

Ingredients Method

Ingredients

  

• 500 g button mushrooms washed and pat dried
• extra Virgin olive oil
• juice from ½ lemon
• salt
• cracked pepper
• 1 tsp fresh thyme or ½ tsp dried
• 2 cloves garlic peeled and finely chopped
• 50 ml balsamic vinegar
• 20 g brown sugar

Method

 

1. Assemble your ingredients
   
2. Pre heat your oven to 180c
3. In a bowl mix the mushrooms with the lemon juice, garlic, thyme and seasoning
4. Add the olive oil and repeat the mixing
   
5. Bake for 30 – 40 minutes until the mushrooms brown a little
6. Add the balsamic vinegar and brown sugar
7. Continue baking for 10 minutes
8. When ready remove the mushrooms from the oven and cool to room temperature
9. Serve immediately or store sealed in your fridge for up to 5 days

White Bean and Tuna Salad

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Course: Antipasto

Ingredients Method Notes

Ingredients

  

• 400 g can of cannellini beans drained, rinsed and pat dried
• 185 g can tuna in spring water drained
• juice from ½ lemon
• 10 ml white wine vinegar
• 60 ml extra virgin olive oil
• ½ brown onion peeled and finely chopped
• 6 fresh parsley sprigs washed and medium chopped
• sea salt
• cracked pepper

Method

 

1. Assemble ingredients
   
2. Make a dressing form the lemon juice, vinegar, oil and seasoning. Mix well
   
3. Add the onion and parsley. Mix well
   
4. In a suitably sized bowl place the beans and top with chunks of tuna
5. Gently mix the beans and tuna
6. Cover with dressing
7. Serve immediately or store sealed in the fridge for up to 4 days

Notes

If you are not serving the tuna that day, delete the parsley and add it just before you serve

Roasted Butternut Pumpkin and Cashew Dip

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Course: Antipasto

Ingredients Method

Ingredients

  

• 375 g butternut pumpkin peeled and cut into a 2cm dice,
• 1 tsp ground cumin
• 1 tsp cajun spice
• 50 ml olive oil
• 100 g cashew nuts unsalted and dry toasted
• 1 spring onion washed and medium chopped
• 100 ml Greek yoghurt
• 15 ml red wine vinegar
• 20 ml honey
• salt
• pepper

Method

 

1. Assemble your ingredients
   
2. Pre heat your oven to 180c
3. If the cashews are not toasted, place them on a dry oven able tray and cook in the oven for approximately 10 minutes – until slightly brown. Do not burn
4. When the nuts are ready, cool to room temperature
   
5. Bend to a coarse chop
   
6. Mix the pumpkin with the spices, seasoning and oil
7. In the oven, roast the pumpkin for 30 minutes, until soft. Do not burn
8. Cool the cooked pumpkin to room temperature
9. When ready place the cooked pumpkin in a bowl and mash it with a fork
10. Add the chopped nuts, spring onion, yoghurt, vinegar and honey to the pumpkin
11. Mix well and then chill the mix
    
12. Serve chilled or store in a sealed container in the fridge for up to 4 days.