Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Some Christmas
Antipastos
Bruschetta alla melanzane
(eggplant bruschetta )
Ingredients
60ml
olive oil
1 large eggplant, cut into 5 mm – thick slices
75
ml. Shredded fresh mint
60
ml extra virgin olive oil
15
ml red wine vinegar
1
garlic crushed
2 Ciabatta bread char grilled to serve
Method
1.
Heat 60 ml.olive oil in a frying pan over medium heat.
2.
Cook eggplants for 4 to 5 minutes each side or until golden brown and tender.
3.
Tranfer to a plate lined with paper towel and season.
4.
Meanwhile combine the mint, olive oil, red vinegar and garlic in a dish.
5.
Add the grilled eggplants and toss to combine.
6.
Set aside for 1 hour to marinate then serve with sliced char grilledCiabatta bread
Marinated Greek
feta
Ingredients
500 gr.
Greek Feta Cheese
300 ml.
Olive oil
3 ml. Fresh
ground pepper
3 ml.
crushed oregano leaves
1 bay leave
500 gr
marinated Greek kalamata olives
Crusty bread
to serve
Method
1. Cut the feta
into 2 cm cubed. Place in a dish or bowl. Combine oil, pepper, oregano and bay
leave in container Mix well.
2. Pour over
the feta cheese .Cover and refrigerate overnight or longer
3. Serve
with crusty bread or hard crackers
Basil and smoked
trout crostini
Ingredients
1/2 day-old French bread stick (baguette) cut into 20 thin
slices
Olive oil
110 g pkt goats cheese
30 ml thick cream
75 ml chopped fresh basil
500 gr. sliced smoked trout
Small fresh basil leaves, to serve
1. Preheat oven to 170°C. Line 2 baking trays with non-stick
baking paper. Place the bread on the trays. Sprinkle with oil. Bake, turning
once, for 15 minutes or until crisp. Set aside to cool completely.
2.
Meanwhile, combine goat’s cheese, cream and chopped basil in a bowl
3.
Spread the crostini with goats cheese mixture. Top with trout and basil leaves.
Ttruly Canadian Antipasto Recipe
This has to be one
of my best antipasto recipes ever.( for
a large party )
500 gr. Olives,
ripe, sliced
500 gr Olives, green,
sliced
2 heads cauliflower
florets, small
500 gr.small picked opinions
110 ml olive oil
500 gr sliced mushroom
2 green peppers, chopped
500 gr. green beans cooked, chopped
500 ml. ketchup
500 gr.small picked opinions
110 ml olive oil
500 gr sliced mushroom
2 green peppers, chopped
500 gr. green beans cooked, chopped
500 ml. ketchup
750 gr, cooked
small shrimps tails removed
300 gr. tuna in water
500 gr dill pickles
chopped
150
ml vinegar
Method
1. Mix first 5 ingredients in large pot. Boil 3 minutes.
2. Add next 4 ingredients, boil 5 minutes.
3. Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
Marinate
for a few hours or until cold and ready to serve
Grilled Antipasto Platter
Ingredients
GARLIC AND HERB OIL:
225 ml. Olive oil
6 cloves garlic chopped
4 spring’s fresh rosemary chopped
4 spring’s thyme chopped
Salt and freshly ground pepper 10 baby artichokes
2 lemon halves
225 ml extra virgin olive oil more if needed
2 medium eggplants sliced thick
4 medium zucchini sliced
4 red peppers halved and cored
1 bunch scallions or green onions
5 tomatoes halves
225 gr. Green olives pitted sliced for garnish
150 gr ricotta for garnish
Fresh basil for garnish
Method
1. To make the Garlic and Herb Oil, put all
the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it
becomes aromatic. Set aside and allow the oil to cool.
2. Bring a pot of water to a simmer. Squeeze in the juice from 1 lemon and
throw the lemon halves in as well. Trim and halve the artichokes and remove the
chokes. Put them into the pot and cook them until they are tender, about 10 minutes.
Drain and set aside.
3. Heat the grill to low. Have a large shallow dish filled with 225 ml olive
oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes
separately with the oil. Grill the vegetables, basting generously with the
Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant,
8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the
artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a
large platter and garnish with the olives, cheese, and herbs. Squeeze over the
remaining lemon juice and drizzle with a bit of olive oil.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile it only takes a minute” – Otto
