food for thought

by michelle


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Always impressive and popular as a first course, many antipasti can be prepared ahead of time. The olives pictured here are homegrown and the antipasti were served with crunchy homemade sourdough bread.


peppers-with-anchovies-and-capersThe red peppers should be roasted or barbecued whole until the skins are charred. Place them in a sealed container or plastic bag and allow them to sweat so that the skin can be easily removed. Cut them into strips and add some capers to taste. Crush 1 clove of garlic with 2 or 3 anchovies and mix with olive oil and freshly ground black pepper. Add to the peppers and allow them to marinate.

Slice eggplants and zucchini (courgettes) lengthwise, drizzle with olive oil and season with salt and freshly ground black pepper. Grill or barbecue until just cooked but not too soft. Marinate the eggplant in olive oil, 1 crushed garlic clove, oregano and a little balsamic vinegar and the zucchini in olive oil, 1 crushed garlic clove, parsley and a little lemon juice.

marinated-mushroomsThe mushrooms can be sliced, halved or quartered depending on size. Gently heat 2 tablespoons of olive oil with some bay leaves and a generous amount of freshly ground black pepper. Add the mushrooms and a few sprigs of thyme. Cover the pan and cook the mushrooms in their own juices, shaking the pan from time to time. When they are cooked but still a little firm transfer them to a bowl and add another 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and some fresh thyme. Allow at least 1 hour to marinate.

A second platter of antipasti included Porchetta, Casalinga salami and homemade marinated goat’s cheese.



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