Post by kickingfrog on Feb 17, 2011 14:58:58 GMT
Nigel Slater’s antipasti
Rich pickings
Melt-in-the-mouth nibbles,delicate cheeses,tomatoes fit to burst.When the mercury's rising, antipasti make light work of a summer feast,says Nigel Slater
Sunday August 7, 2005
The Observer
Haricot beans with chilli and lemon
200g dried haricot beans
the zest and juice of a lemon
3 tbsp olive oil
a small bunch of mint
a small bunch of flat-leaf parsley
a medium sized, medium hot, chilli
Soak the beans overnight in cold mineral water. Drain and put in a large pan covered deeply with unsalted water. Bring to the boil, scoop the froth off the surface and turn down to a simmer.Partially cover with a lid and leave for 40 minutes or so till tender,but not soft, so check them regularly.Drain the beans and tip them into a bowl.Add the lemon zest, the juice and olive oil. Season generously with salt and black pepper.Remove the mint leaves from the stems and tear them into small pieces, roughly chop the parsley leaves and add both to the beans.Halve the chilli lengthways and remove the seeds. Slice the chilli very finely and toss with the beans. Cover and chill for half an hour.
Roast squash with oregano
2 butternut squash
1 tbsp of fresh oregano leaves
Set the oven at 200C/gas mark 6. Halve the squashes and remove the seeds and fibres. Cut each squash into four pieces, remove the peel and place the pieces in a shallow baking dish. Drizzle lightly with olive oil and scatter with the oregano leaves, a little salt and black pepper.Roast the squash for 30-40 minutes (if the pieces are very thick they will need a little longer).Test them for tenderness with a skewer.Remove from the baking sheet and leave to cool.
Roast cherry tomatoes
Put the tomatoes in a black oven dish and drizzle them with olive oil, black pepper and a few drops of balsamic vinegar.Toss them in the dressing then roast at 200C/gas mark 6 for about 30 minutes, until they are soft and oozing juices. Let them cool in their dish, so as not to waste a drop of the juice.
Marinated mozarella
2 buffalo mozzarella
4-6 tbsp olive oil
a small bunch of basil leaves
the juice of a lemon
a small, red chilli
Slice the mozzarella 1cm thick and lay out in a shallow dish. In a small bowl mix the olive oil, herbs and lemon juice. Finely slice the chilli and stir it into the dressing. Season with black pepper, no salt.Spoon the dressing over the mozzarella and leave for a good 20 minutes. (When serving, you'll find that the cheese is even more delicate than usual. Serve with a large spoon, and don't forget the juices in the dish.)
Broad bean crostini
1kg broad beans in their pods
4 tbsp olive oil
juice of a small lemon
a few caperberries or capers
Pod the beans then drop them into a pan of boiling water. Cook them for 7-9 minutes till tender.Drain them and blitz them to a coarse puree in a food processor.Pour in the olive oil, add the lemon and a grind of salt and pepper. Continue until the mixture is bright green and almost smooth. Srubbishe into a dish then pour over a little olive oil and scatter with capers or caperberries....{serve with GF bread}
observer.guardian.co.uk/magazine/story/0,11913,1542635,00.html
**********
Rich pickings
Melt-in-the-mouth nibbles,delicate cheeses,tomatoes fit to burst.When the mercury's rising, antipasti make light work of a summer feast,says Nigel Slater
Sunday August 7, 2005
The Observer
Haricot beans with chilli and lemon
200g dried haricot beans
the zest and juice of a lemon
3 tbsp olive oil
a small bunch of mint
a small bunch of flat-leaf parsley
a medium sized, medium hot, chilli
Soak the beans overnight in cold mineral water. Drain and put in a large pan covered deeply with unsalted water. Bring to the boil, scoop the froth off the surface and turn down to a simmer.Partially cover with a lid and leave for 40 minutes or so till tender,but not soft, so check them regularly.Drain the beans and tip them into a bowl.Add the lemon zest, the juice and olive oil. Season generously with salt and black pepper.Remove the mint leaves from the stems and tear them into small pieces, roughly chop the parsley leaves and add both to the beans.Halve the chilli lengthways and remove the seeds. Slice the chilli very finely and toss with the beans. Cover and chill for half an hour.
Roast squash with oregano
2 butternut squash
1 tbsp of fresh oregano leaves
Set the oven at 200C/gas mark 6. Halve the squashes and remove the seeds and fibres. Cut each squash into four pieces, remove the peel and place the pieces in a shallow baking dish. Drizzle lightly with olive oil and scatter with the oregano leaves, a little salt and black pepper.Roast the squash for 30-40 minutes (if the pieces are very thick they will need a little longer).Test them for tenderness with a skewer.Remove from the baking sheet and leave to cool.
Roast cherry tomatoes
Put the tomatoes in a black oven dish and drizzle them with olive oil, black pepper and a few drops of balsamic vinegar.Toss them in the dressing then roast at 200C/gas mark 6 for about 30 minutes, until they are soft and oozing juices. Let them cool in their dish, so as not to waste a drop of the juice.
Marinated mozarella
2 buffalo mozzarella
4-6 tbsp olive oil
a small bunch of basil leaves
the juice of a lemon
a small, red chilli
Slice the mozzarella 1cm thick and lay out in a shallow dish. In a small bowl mix the olive oil, herbs and lemon juice. Finely slice the chilli and stir it into the dressing. Season with black pepper, no salt.Spoon the dressing over the mozzarella and leave for a good 20 minutes. (When serving, you'll find that the cheese is even more delicate than usual. Serve with a large spoon, and don't forget the juices in the dish.)
Broad bean crostini
1kg broad beans in their pods
4 tbsp olive oil
juice of a small lemon
a few caperberries or capers
Pod the beans then drop them into a pan of boiling water. Cook them for 7-9 minutes till tender.Drain them and blitz them to a coarse puree in a food processor.Pour in the olive oil, add the lemon and a grind of salt and pepper. Continue until the mixture is bright green and almost smooth. Srubbishe into a dish then pour over a little olive oil and scatter with capers or caperberries....{serve with GF bread}
observer.guardian.co.uk/magazine/story/0,11913,1542635,00.html
**********