SPRING ANTIPASTO PLATTER
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. Put a large pot of water on to boil.
- Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
- When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
- Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Naomi Harvey
[email protected]This platter is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time.
musa armani
[email protected]I made this platter for my family and they loved it! It's a great way to get your kids to eat their fruits and vegetables.
Carlos Museau
[email protected]This is a beautiful and delicious platter. I will definitely make it again for my next party.
Ahad Chaklader
[email protected]I love the bright and fresh flavors in this platter. It's a great way to celebrate spring.
Rtnkhn Rtnkhn
[email protected]This platter is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Paywand Ali
[email protected]I made this platter for my family and they loved it! It's a great way to get your kids to eat their fruits and vegetables.
Manhil Abbas
[email protected]This is a beautiful and delicious platter. I will definitely make it again for my next party.
Shak shade Al noor
[email protected]I love the combination of flavors in this platter. The sweet fruit and the salty cheese go perfectly together.
Muhammad Bux
[email protected]This is a great recipe for a summer party. The platter is light and refreshing, and it's easy to make ahead of time.
Rima Lithon
[email protected]I made this platter for a potluck and it was a big success! I loved the bright and fresh flavors.
Cfs Yt
[email protected]The platter was beautiful and delicious. I will definitely make it again.
Shazi Prince
[email protected]This platter was a huge hit at my party! Everyone loved the variety of flavors and textures. I especially loved the combination of the sweet fruit and the salty cheese.