Italian antipasti

Italian antipasti

By
From
Green Kitchen Travels
Serves
4

My favourite place to hang out in Rome was a bar along the Tiber that offered a full table of antipasti for free, if you just bought a glass of wine first. As I was an impoverished student, my dinner was often their antipasti. I spent countless evenings sitting on the piazza outside the bar with friends, drinking wine and eating a whole plate of simple but show-stopping Italian starters.

Whenever the mint and ricotta-stuffed tomatoes made an appearance on that table, I was there to shamelessly fill my plate. The gorgeous shaved raw beet carpaccio here is a modern interpretation of an antipasti dish. The beets have a sweet, slightly nutty flavour with a bit of a sting. If you can’t find the beautiful striped chioggia beets, replace them with regular red ones. — David

Chioggia beet carpaccio

Ingredients

Quantity Ingredient
4 raw chioggia beets, peeled
2 handfuls rocket
4 tablespoons lemon juice
2 tablespoons cold-pressed olive oil
4 tablespoons raw pine nuts, toasted
1 small piece parmesan cheese, shaved

Method

  1. Slice the beets as thinly as you can, using a mandolin or a sharp knife. Arrange on a serving plate. Add the rocket and drizzle with lemon juice and olive oil. Toast the pine nuts in a frying pan over a very low heat. Scatter them over, add some shaved Parmesan cheese and serve.

Mint and ricotta stuffed cherry tomatoes

Ingredients

Quantity Ingredient
500g ripe cherry tomatoes
5 sprigs mint, leaves picked
200g full-fat ricotta cheese
sea salt
freshly ground black pepper
4 tablespoons lemon juice

Method

  1. Cut the tops off the tomatoes and discard them. Use a small spoon to remove the juicy seeds from the tomatoes and discard those too.
  2. Chop most of the mint, reserving a few whole leaves for garnish. Stir the chopped mint into the ricotta cheese with a little salt and pepper and the lemon juice. Taste and adjust the seasoning. Fill the tomatoes with the ricotta cheese using a teaspoon, arrange on a serving plate and garnish with the reserved mint leaves.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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