Antipasti

Today we discussed fresh herbs used in Italian cuisine and learned several antipasti dishes, hot and cold, from various Italian regions. It was often repeated that an antipasto dish is to call the digestive juices into service assisting the digestion of the subsequent first (pasta/risotto/gnocchi) and second (meat or fish) courses, as well as the contorni (side dishes).

Our cold antipasti dishes included a thinly sliced veal with a salsa tonnata, a tuna mixture with the consistency of paté. This was very light and tasty, odd as the pairing of veal and tuna sounds. Another was an octopus and potato tortino on a bed of sauteed vegetables.

The hot antipasti were mainly fried dishes with different batters. Stuffed anchovies, porcini mushrooms, zucchini, and lardo-wrapped prawns all fried in extra virgin olive oil. An amazing hot antipasto recipe is pictured here, an endive roll up, with blanched endive wrapped around a cheese and spinach stuffing. Delicious. And not fried!

Tip of the day: To tenderize octopus, add an everyday wine cork to the boiling pot.

Here, Chef Simone demonstrates one batter recipe and technique.

http://www.youtube.com/watch?v=93OsK3vH5_s&feature=youtube_gdata_player