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Antipasti

This is my favourite Italian first course. If you can buy the meats and cheese from a specialist Italian deli, so much the better; alternatively, counters at supermarkets will cut you the correct quantities. You could serve it with some of the sharp Giardiniere Pickles. Then all it needs is some warm Italian bread and good, creamy butter.

 
 
 Antipasti

  Serves 8

Ingredients
 16 slices Mortadella (12 oz/350 g)
 16 slices Parma ham (6 oz/175 g)
 24 slices salami (10 oz/275 g)
 1 lb (450 g) Mozzarella
 16 olives
 16 cornichons
 16 radishes
 4 tablespoons olive oil
 freshly milled black pepper
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Equipment
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This recipe is taken from How to Cook Book Three.

Method

All you need to do is divide the meats and cheese equally among eight plates, garnish with the olives, cornichons and radishes, and just before serving, drizzle the cheese with the olive oil and season it with freshly milled black pepper.

 

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Giardiniere Pickles (Italian Garden Pickles) Makes four 17½ fl oz (500 ml) preserving jars

Giardiniere Pickles (Italian Garden Pickles)

Bottle summer vegetables for a taste of summer in the depths of winter. These lovely Italian-style pickles are superb with a plate of charcuterie or cheeses and good bread.

 
 

 

 




 
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