Italian Antipasti

Enrica Rocca's appetising trio of classic Italian antipasti can be enjoyed as a starter or as part of a buffet
Italian Antipasti
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the Leeks

  • 6 leeks
  • black pepper
  • 50 ml extra virgin olive oil
  • 15 ml balsamic vinegar
  • 1 tbsp finely chopped parsley

For the Stuffed Tomatoes:

  • 4 large, ripe tomatoes
  • 200 g breadcrumbs
  • 30 basil
  • 2 clove garlic, chopped
  • 100 ml extra virgin olive oil
  • black pepper

For the Pan-fried wild mushrooms:

  • 600 g wild mushrooms
  • 50 ml olive oil
  • 1 clove garlic, chopped (optional)
  • 3 tbsp chopped flat leaf parsley
  • black pepper

Method

1. To cook the marinated leeks, first trim the leeks and peel off the tough outer sheath. Rinse thoroughly to remove any grit between the leaves.

2. Bring a large saucepan of water to the boil. Add 2 tablespoons of salt.

3. Add the leeks and cook for 10 minutes until tender (longer if the leeks are very thick).

4. Drain the leeks and rinse thoroughly in cold water to prevent over-cooking.

5. Halve or quarter the leeks, depending on their size. Place on a colourful serving plate.

6. Drizzle over the olive oil and balsamic vinegar. Season with salt and freshly ground pepper. Set aside until serving.

7. To make the stuffed tomatoes, preheat the oven to 180ÂșC/Gas 4. Slice a lid off the top of each tomato. Using a teaspoon scoop out all the pips until you are left only with 4 tomato shells.

8. In a food processor blend together the bread crumbs, basil, garlic, olive oil, salt and freshly ground pepper into a moist paste.

9. Fill the tomatoes with the paste and place on a greased baking sheet. Bake the tomatoes for 15-20 minutes until cooked through.

10. Remove the baked tomatoes from the oven. Serve hot or cold sprinkled with chopped basil or parsley.

11. To make the pan-fried wild mushrooms first clean the mushrooms. Trim the end of the stems. Wipe the mushrooms with a damp cloth to clean off any earth.

12. In a large, heavy-based frying pan heat the olive oil. Add the mushrooms. Fry, stirring, for 2 minutes and add the garlic if using.

13. Fry for a further 1-2 minutes until the mushrooms begin to soften. Mix in the parsley, season with salt and freshly ground pepper and serve.

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