Name: Antipasto plate
Cook time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup chopped fresh parsley; 1 clove garlic, crushed; 1 kilogram baby calamari, cleaned, sliced thinly; 250 gram small button mushrooms, sliced; 16 asparagus spears; 16 thin slices prosciutto; 150 gram thinly sliced sopressa salami; 200 gram baby bocconcini; 16 grissini

Antipasto plate

Delight your guests with an irresistible assortment of antipasto goodies waiting to be gobbled up over a glass of wine.

Serves 8

Cook

Ingredients

1/2 cup (125ml) lemon juice

1/2 cup (125ml) extra virgin olive oil

1/4 cup chopped fresh parsley

1 clove garlic, crushed

1 kilogram baby calamari, cleaned, sliced thinly

250 gram small button mushrooms, sliced

16 asparagus spears

16 thin slices prosciutto

150 gram thinly sliced sopressa salami

200 gram baby bocconcini

16 grissini

Method

1.Combine lemon juice, oil, parsley, garlic, salt and pepper in medium jug.

2.Drop calamari into a medium saucepan of boiling water, reduce heat. Simmer for 10 minutes or until calamari is tender; drain. Combine calamari and half the olive oil mixture in a non-metallic bowl. Cover, refrigerate for 4 hours or overnight.

3.Combine mushrooms and remaining olive oil mixture in a non-metallic bowl. Cover, refrigerate for 4 hours or overnight.

4.Wrap asparagus spears with prosciutto Cook on a preheated oiled grill pan or barbecue until browned lightly and tender.

5.On serving platter, arrange salami, bocconcini, olives, prosciutto-wrapped asparagus, marinated calamari, mushrooms and grissini.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

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