Recipe Tip: Grilled Italian Antipasti

Instructions

1. Step 1

   Brush the prepared vegetables with olive oil, salt and pepper.

2. Step 2

   Heat a square griddle pan over medium-high heat.

3. Step 3

   Once it has reached the required temperature, fry the vegetables one by one in the griddle pan, one type at a time.

4. Step 4

   First 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.

5. Step 5

   Set the vegetables aside after roasting.

6. Step 6

   Place the chopped red onion in a bowl with the salt.

7. Step 7

   Rub the onions with salt and drizzle with lemon juice. Allow to marinate for a minimum of 20 mins, longer is better.

8. Step 8

   Serve the grilled vegetables with the pickled onions, capers and focaccia.

9. Step 9

   A goat's cheese of your choice or a soft, creamy ricotta also tastes great with this.

10. Step 10

    Tomato 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

11. Step 11

    Fried 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

12. Step 12

    Tagliolini 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

13. Step 13

    Formai 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

14. Step 14

    Chickpea 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