|
||||||||
Italian antipasti |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Feb 2009
Posts: 1,412
|
Italian antipasti
Got people round on Saturday and decided to cook an amazing slow cooked bolognese with home made tagliatelle.
I want to put some antipasti on the table before the main course, any suggestions? I was thinking bread with olive oil / balsamic, meats, cheeses, olives etc Any inventive ideas that I could try? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jan 2010
Posts: 6,118
|
Marinated artichoke hearts.
Griddles slices of aubergine and courgette. Sun-blushed tomato, basil &mozarella. You're making me hungry. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Mar 2005
Posts: 3,351
|
Cocktail sticks with a quarter piece of fresh fig a little proscuitto and a little piece of mozzarella, yum
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Raid the local deli or the supermarket antiopasti section. You can get jarred olives, artichokes, peppers etc, as well as salumi and hams. Some cheese and bruscetta.
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Sep 2009
Location: Stratford-Upon-Avon
Posts: 37,541
|
Olives, tomatoes and balsamic vinegar should be your essentials.
Bruschetta with an assortment of Italian cheeses (I'd go for Asiago and Caprino fresco) and marinated mushrooms is also a good idea. Peperoncini, maybe stuffed with vine tomatoes, is another idea and although I don't eat meat myself, I often find that cured meats are a staple of antipasti. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:49.

