Posted: May 12, 2008, 3:38 AM CST
Hypno_cat wrote:Hi Allie!! We will have to do a picnic in the park after work, to get us into the hol spirit. A glass of wine and some tapas. Ooooh do they have tapas in Italy... Or is it just a Spanish concept? But whatever, it would be good to catch up in the sun.
An antipasto platter is great for guests who like to nibble. These tasty ingredients can also be used to give many dishes an authentic Italian flavour.
From the Latin word meaning 'before the meal', antipasto is a combination of cold or warm savoury snacks traditionally served in Italy as an entree.
The typical antipasto platter features small amounts of flavoursome cured meats, cheeses and vegetables preserved in oil.
Combine any of the following common antipasto ingredients on a platter:
Prosciutto is ham cured with sea salt then air-dried, a process that can take up to two years. The ham is also pressed to produce a firm, dense texture. Available from delis and supermarkets, it's best purchased in paper-thin slices.
Parmigiano reggiano is the original parmesan cheese. Made from cow's milk, it's a hard cheese that's cooked but not pressed. Parmigiano is traditionally served in antipasto platters or with fruit after a meal. It's often too expensive to use in cooking.
Grana padano cheese is similarly made, however the cows used graze on different grasses, producing cheese which matures faster and is slightly lower in fat. Both cheeses will keep for months
wrapped in greaseproof paper and stored in an airtight container in the fridge.
Marinated olives (black and green) are a staple of the Mediterranean diet and the one ingredient found on every antipasto plate. There are many olive varieties and marinade flavours available from
supermarkets and delis.
Marinated artichokes are sold in jars from supermarkets, or pre-made from delis. The artichoke flower bud is cooked then marinated in olive oil, vinegar and spices to develop flavour.
Marinated mushrooms are a recent addition to Australian supermarkets, but have always been a part of the Italian antipasto platter. Small button mushrooms are marinated in olive oil, vinegar (usually balsamic), bay leaves, thyme and roasted garlic until tender.
Semi-dried tomatoes are roma tomatoes oven-roasted to remove most of the moisture. This intensifies colour and flavour. As they still contain some moisture, the tomatoes are stored in olive oil to extend their shelf life. Semi-dried tomatoes are juicier, sweeter and milder than sun-dried tomatoes. They're available in jars from supermarkets, or pre-made from delis.
Bocconcini are small nuggets of fresh mozzarella cheese, available in sizes ranging from a 10 cent piece to a plum. The shiny, mild cheese is slightly sweet and can be eaten cold or warmed until it just begins to melt. Always store covered in the whey or brine in which it's purchased to prevent the surface drying out and the cheese turning rancid. You can find bocconcini pre-packed in tubs in the dairy section of the supermarket fridge or at delis.
Roasted red capsicums are sweeter than green and have a higher vitamin A and C content. Roasting softens the texture, intensifies the flavour and sweetens the flesh. It's then preserved in olive oil. Available from the deli or pre-packed in jars from the supermarket, it's also easy and inexpensive to chargrill your own (see related article).
Marinated chargrilled eggplant is a staple of Italian antipasto and regional cooking. Chargrilling intensifies the flavour of the flesh, while marinating extends the shelf life. It's available from the deli or pre-packed in jars from the supermarket, however it's also easy and inexpensive to chargrill your own