fior di latte

Gluten-free, vegetarian friendly, guilt-free and utterly, utterly delicious.

Gluten-free eggplant parmigiana lasagne

extra virgin olive oil

oregano

(200 grams) almond meal

zucchini, thinly sliced lengthways

fior di latte cheese

fresh buffalo mozzarella, torn

cherry truss tomatoes

Store-bought pesto and basil leaves,

tbs extra virgin olive oil

garlic cloves, thinly sliced

anchovy

tbs capers, rinsed, drained, chopped

roma tomatoes, chopped

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The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi. It’s an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.

Spring Antipasto Platter

spring onions

Salt

asparagus,

sugar snap peas

fennel bulbs,

Flaky sea salt or fleur de sel

Black pepper

olive oil

Basil or mint leaves

fior di latte, bufala mozzarella, burrata

Heat the broiler. Put a large pot of water on to boil.

Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It’s fine if they become blackened in spots.) Remove pan and let cool to room temperature.

When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.

Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)

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Gluten-free eggplant parmigiana las...

Spring Antipasto Platter

Top 2 fior di latte recipes from across the web

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Gluten-free eggplant parmigiana las...

Spring Antipasto Platter

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