Anti Pasti Recipe Ideas

Anti Pasti Ideas

We absolutely love eating anti pasti whether whilst in Italy or at home - here's a few simple ideas if you want to have a go ......

Bruschetta

For all bruschetta, I buy some good quality ciabatta to slice or a french stick and simply toast on both sides. If you want some added flavour you can rub half a garlic clove over the toast whilst still warm but beware you don't need much garlic!

Suggested toppings

1. Tomato, olive oil and basil: Simply take some good quality tomatoes. I often find that in Britain small organic vine ripened ones are best. In Italy they are far more flavour some, so anything goes as long as they are nice and ripe. Dice into rough cubes about 1cm and put into a bowl along with some salt and good quality olive oil (around 2 tablespoons but dependent on the quantity you are making). Leave for around 1 hour at room temperature and then spoon onto the toast with the oil and sprinkle a leaf or two or chopped basil on top of each one.

2. Roasted red peppers and capers: Take a red pepper (one large pepper will make enough for about 5-6 slices) and put it in the oven at the highest temperature to roast. When it is at least 50% black on all sides, remove from the oven and put into a bowl covered with cling film until cool enough to handle. When it is cool remove and peel the outer skin, remove the stalk and seeds and finely chop. Place in a bowl with 1-2 tablespoons of olive oil and 1-2 teaspoons of capers. Season with a little pepper if required and leave for around 1 hour at room temperature and then spoon onto the toast to serve.

3. Smoked salmon and tuna: This is so easy but really tasty... Simply spread each piece of toast with a reasonable quantity of mayonnaise. Place a piece of smoked salmon on to the mayonnaise and top with drained tinned tuna. I prefer to use tuna in oil but use according to preference. Season to taste and serve immediately.

Tomato and mozarella salad (Insalata Tricolore)

An absolute classic dish and incredibly easy.
Take around 4 reasonably sized ripe tomatoes, slice and place onto a plate. Next take a good quality packet of soft mozzarella (Buffalo mozarella works well), rip it up over the tomatoes. I like to dress my salad with a quick balsamic dressing, which is 3 tablespoons of extra virgin olive oil mixed with 1 tablespoon of balsamic vinegar and seasoned to taste. I often put the ingrdients into a jam jar and shake to thoroughly mix. Dress the salad, adding chopped basil to garnish and serve straight away.