Antipasti

 antipasti

"The antipasto plate is one of our most
popular dishes," says chef Ben. "Its
great to graze on with our housemade
bread and a glass of wine." These ideas
will help you create your own version.

Marinated olives:

 marinate green olives in a mix of chilli, lemon
rind, garlic, herbs and olive oil.

Cold meats:

add piles of thinly sliced prosciutto and Italian salami.

Mozzarella with pesto: tear balls of fresh mozzarella, or
bocconcini, and top with a dab of
homemade or bought fresh pesto.

Fried zucchini: 

cut zucchini into chunks, pan-fry until tender, then toss
in a dressing of olive oil and balsamic.

Frittata:

make your favourite frittata
in a baking pan. Cut into wedges and
serve with a salsa rossa - onion, garlic
and ground coriander cooked with
tomato passata and red wine vinegar.

Beetroot:

 cut roast beetroot into
wedges. Toss with thin orange slices.

Vegetables:

serve lightly blanched
crisp green beans or asparagus.