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Tag Archives: Antipasti

Piatto Di Antipasti (Antipasto Platter)

Serves 6

1 red pepper

1 green pepper

6 spring onions

2 carrots

2 celery sticks

100g mushrooms

1/2 cauliflower

1/2 cucumber

4 slices bread, toasted

15 g tbsp unsalted (sweet) butter

1 small can anchovy fillets, drained

Piquant garlic sauce

Preparation

Clean all the vegetables. Thinly slice the peppers. Finely chop the spring onions. Thinly slice the carrots and celery. Cut the mushrooms in half lengthways and the cauliflower into small florets. Peel the cucumber and slice into thin strips.

Remove the crusts from the toast and butter the slices. Cut into fingers and lay the anchovy fillets on the bread. Arrange the anchovy toast fingers and all the vegetables in a ring on a platter and serve with the garlic sauce as a dip.

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Posted by on October 17, 2011 in Italian foods, Staters

 

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Asparagus alla Parmigiana (Asparagus Parmesan-style)

Serves 4

450g/ 1 lb Asparagus, trimmed

1 tbsp butter

egg yolks

1 tbsp vinegar

salt and freshly grounded black pepper

50g Parmesan cheese, grated

Preparation

Cook the asparagus in boiling salted water for about 8 to 10 minutes until tender. Drain and cut into even-sized lengths and place on a warmed serving plate in the shape of pyramid. Place the butter   in a saucepan and beat the egg yolks.

Add the vinegar and season with salt and pepper. Cook until thickened, stirring all the time. Do not allow to boil. Pour over the Asparagus, Sprinkle with the Parmesan cheese and serve at once.

 
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Posted by on October 17, 2011 in Italian foods

 

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