: growing, catching and cooking simple food
Antipasto (plural is antipasti) is the first course of an Italian meal. It is eaten at the table and formally announces that the meal has started. I include mezzes and starters in this tag.
Artichokes have a mild earthy taste and intriguing texture that pairs well with meat, cheese and crispy vegetables. They are a common occurrence on anitpasti tasting plates and pizza. My preferred method of preparing and …
The colours, textures and flavours in this dish are so amazing that I almost couldn’t bring myself to eat it. Almost 🙂 I love the simplicity of the ingredients. All you need is some pickled …
Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control. As you have probably guessed by now …
I have been in love with Carpaccio since I mustered the courage to try it as a teenager. It is hard to convince people who have never tried it how sublime the flavour combination of …
How wonderful is buffalo di mozzarella? It needs nothing but olive oil and basil to excite the taste buds. Simply Flatten the mozzarella balls with a fork. Add some roughly torn fresh basil. Sprinkle with freshly …
This method of cooking small whole fish is as old as time. Dusted in flour, drizzled in oil and quickly cooked on the barbecue, they make for the perfect antipasto, starter or side. I was …
It really doesn’t get any simpler than this. The sweet taste and aroma of chilled melon paired with the salty goodness of shaved prosciutto. Heaven. This is why I love antipasto! It is special and …
In Australia we tend to think of Bruschetta (an Italian antipasto) as being bread covered with tomatoes. Whilst tomatoes are often involved, Bruschetta is the garlic and olive oil rubbed grilled bread itself. You can …
This is Anna’s fennel and lemon salad. It couldn’t be easier and if you like aniseed flavours this will be totally moreish. Simply Take a fennel bulb and cut the bottom and tops off. Then …