Recipe Tip: Grilled Italian Antipasti
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Prepare these delicious vegetables on the barbecue or in your griddle pan and enjoy the particularly intense aroma.
- 1head of broccoli, cut into long slices
- 4small zucchini, cut lengthwise into very thin slices
- 2red bell peppers, seeded and cut into long strips
- 1red onion, sliced into thin rings
- splash(es)olive oil
- juice of 1 lemon
- sea salt and freshly ground black pepper to taste
- 1 handfulcapers for serving
- 1large focaccia, cut into pieces
Step 1Brush the prepared vegetables with olive oil, salt and pepper.
Step 2Heat a square griddle pan over medium-high heat.
Step 3Once it has reached the required temperature, fry the vegetables one by one in the griddle pan, one type at a time.
Step 4First griddle the broccoli, then fry the peppers and zucchini in the pan until soft, until the vegetables show the typical grill marks. The pan must not be allowed to get too full.
Step 5Set the vegetables aside after roasting.
Step 6Place the chopped red onion in a bowl with the salt.
Step 7Rub the onions with salt and drizzle with lemon juice. Allow to marinate for a minimum of 20 mins, longer is better.
Step 8Serve the grilled vegetables with the pickled onions, capers and focaccia.
Step 9A goat's cheese of your choice or a soft, creamy ricotta also tastes great with this.
Step 10Tomato Bruschetta This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The recipe comes from Peter Friese of Vienna's Bar Campari. Snack
Step 11Fried Calamari Start with ready-prepared squid and you can cook these crispy golden nuggets in practically no time. It's the ideal dish to turn an ordinary evening into Italian aperitivo time. Seafood
Step 12Tagliolini al Limone A bowl of pasta is always welcome, and this fantastically simple Italian recipe is particularly so. The sauce brings out the bright, zesty flavour of fresh lemons in an unforgettably Italian way. Buon appetito! Pasta
Step 13Formai de Mut Ravioli with Chicken Broth Formai de Mut is an Italian mountain cheese from Lombardy made from raw cow's milk. It makes a delicious filling for ravioli. This recipe from top Italian chef Norbert Niederkofler, of the esteemed St Hubertis restaurant in Bolzano, is simply heavenly. If you can't find Formai de Mut, a similar cheese will do the job, too. Soup
Step 14Chickpea and Chestnut Soup Southern Italians are hopelessly addicted to chestnuts. In autumn and winter, cooks pay homage to them with soups such as this hearty, warming bowlful. Soup