RECIPESANTIPASTI CLASSICO RECIPE
HOW TO MAKE AN ANTIPASTI CLASSICO
Antipasti means ‘before the meal’ in Italian, and we’ve assembled a fabulous selection of different ingredients to make your first course special. This is also an easy way to assemble an exciting first course for a dinner party: just arrange the foods in pretty dishes and let your guests help themselves. Our antipasti spread is at its best when accompanied by hot, freshly baked ASK Italian Rosemary and Sea Salt bread, but if you don’t have time to make it, toast some fresh crusty bread, ciabatta or baguette to go with it.
INGREDIENTS AND METHOD
Serves 4
Preparation time: 10 minutes, or 1 hour 30 minutes if you make the pizza dough from scratch
Cooking time: 15 minutes for cooking the bread.
2 ASK Italian Rosemary and Sea Salt breads, hot from the oven. Or a bread of your choice.
4 slices Speck (smoked prosciutto)
4 large slices Milano salami
4 large slices fennel salami
200 g chargrilled mixed peppers, sliced into large chunks
200g buffalo mozzarella
2 tablespoons ASK Italian extra virgin olive oil
4 tablespoons olive tapenade (see page xx)
4 tablespoons Lilliput or other small capers
Freshly ground black pepper
Fresh basil leaves, to garnish
Here’s how to arrange the ingredients on a large platter or wooden board. Group the meats together. Sprinkle the capers over the
grilled peppers. Tear the mozzarella to open it slightly and drizzle it with the olive oil before seasoning it with black pepper and basil leaves.
Place the tapenade in a small bowl and pass with the hot bread as a spread.
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