Antipasto Classico (Mixed Antipasti) – Italian recipes supporting GOSH

Feeding the Family

Recipes

Published on Saturday, 24 November 2012 09:45

Last Updated on 20 December 2018

Monica Costa

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This recipe is very handy as it is useful to know what to serve guests at a home party before the main meal. Here you go the classic Italian antipasti. This delicious recipe has been donated by the ASK Italian Cookbook whose sales raise money for Great Ormond Street Hospital Children’s Charity.

Serves 4 / Prep: 10 minutes, or 1 hour 30 minutes if you make the
bread dough from scratch / Cook: 15 minutes for baking the bread

Antipasto means ‘before the meal’ in Italian, and we’ve assembled a fabulous selection of different ingredients to make your first course special. This is also an easy way to put together an exciting first course for a dinner party: just arrange the ingredients in pretty dishes and let your guests help themselves. Our antipasti spread is at its best when accompanied by hot, freshly baked ASK Italian Rosemary and Sea Salt Bread (see page 46), but if you don’t have time to make it, toast some fresh crusty bread, ciabatta or baguette instead.

2 Italian Rosemary and Sea Salt Breads,
hot from the oven

4 slices Speck (smoked prosciutto)

4 large slices Milano salami

4 large slices fennel salami

4 tablespoons Lilliput or other small capers

200g chargrilled mixed peppers, sliced into large chunks

200g buffalo mozzarella

2 tablespoons ASK Italian extra virgin olive oil

fresh basil leaves, to garnish

4 tablespoons Black Olive Tapenade (see page 45)

freshly ground black pepper

Arrange the ingredients on a large platter or wooden board: group the meats together, then sprinkle the capers over the grilled peppers. Tear the mozzarella to open it slightly and drizzle it with the olive oil before seasoning it with black pepper and basil leaves.
Place the tapenade in a small bowl and serve as a spread with the hot bread.

Food experts at ASK Italian restaurants have revealed some of their own favourite recipes in a new cookbook which will raise vital funds for Great Ormond Street Hospital Children’s Charity.

Edited by prize-winning food writer Carla Capalbo with special recipes from TV chef and Italian cooking expert Theo Randall, the ASK Italian Cookbook contains over 100 authentic recipes that will inspire the reader to cook Italian food with confidence.

From hand-made fettuccine to perfect risottos and indulgent desserts, the book contains some of the most popular dishes from the ASK Italian menu. It also features personal recipes from ASK Italian’s suppliers in Italy, from Theo Randall and Carla Capalbo, and from members of the ASK Italian team. Adrian Garforth MW (Master of Wine) has offered Italian wine matching tips to accompany the food.

The book also includes anecdotes about Italian food from celebrity friends of Great Ormond Street Hospital Children’s Charity including Dame Helen Mirren, Claudia Winkleman, Ronni Ancona, Flavia Cacace and Gino D’Campo.

The ASK Italian Cookbook edited by Carla Capalbo with special recipes by Theo Randall, can be purchased from ASK Italian restaurants for £10. £4 from each sale will go to Great Ormond Street Hospital Children’s Charity and help fund the dining rooms, play areas and kitchen within the hospital’s new Surgery Centre, opened in 2016. 

The book can also be purchased from bookshops and other third party retailers with a minimum of £1 going towards the charity.