-2 cups calamata olives
-1/3 cup extra virgin olive oil
-1ts mild chilly flakes
-1/2 lemon, sliced thinly
-2 bay leaves
Make an incision on each olive. Mix all the ingredients and put them in a jar, place it in the fridge. Your olives will be ready by the next day.
QUAIL EGGS WRAPPED IN PROCIUTTO WITH BASIL AND BALSAMIC DRESSING
-12 quail eggs
-4 slices of prociutto
-1tbs pesto alla Genovese (basil pesto)
-1bs extra virgin olive oil
-1ts aged balsamic vinegar
-12 leaves of fresh basil, similar in size
Boil the quail eggs in salted water for 5mn. Fish them out and plunge them in ice cold water for another 5 mn. Peel and set aside.
Cut each slice of prosciuto into 3 long strips.
Roll each prosciuto strip with an egg in the middle.
Mix the pesto, olive oil and balsamic vinegar in a small bowl to make a dressing
Garnish each roll with a basil leave and drizzle with your dressing just before serving.
CAPRESE SALAD ON THE STICK
-12 bocconcini (or 12 2cm pieces of mozzarella di buffala)
-12 cherry tomatoes
-12 basil leaves
-2tbs extra virgin olive oil
-2tbs balsamic reduction
-cracked black pepper to taste
On each toothpick put 1 mozzarella, 1 tomato and a basil leave. Dress the sticks with drops of balsamic reduction and olive oil. Season with generous amount of black pepper.
-1.5×20 cm cabanossi
-3 medium gherkin pickle
-12 pearl onion pickle
-12 toothpicks or 6 small bamboo sticks (15cm)
Slice the cabanossis and the gherkins into 12 “equalish” pieces. Line them on the toothpicks as gherkin + cabonossi + pearl onion. Serve with some mayonnaise mustard dip.
EASY BEETROOT PICKLE
-5 medium beetroots
-1cup red wine vinegar
-2 cloves of garlic
-5 pink peppercorn
Wash the beetroots well and put them in a pot with 4 cups of cold water without cutting the heads and tails to prevent from bleeding. Cook until soft. Cooked beetroots don’t need peeling but little scrapping with hands; use rubber gloves if you don’t fancy ruby hands. Once peeled cut them into 2×2 cm cubes and put in a jar with garlic, salt, pepper and vinegar. Top the jar with the boiled beetroot water. The pickles will be ready next day and will keep in the fridge for 3 weeks easily.
CHICKEN LIVER PÂTÉ
-250gr chicken liver, cleaned from the skin and fibers
-1 small carrot, very finely chopped
-1 small onion, very finely chopped
-1 clove of garlic, finely chopped
-5 pink peppercorns, grounded
-1tbs olive oil
-50gr heavy cream
-1/2 cup Port wine
-a pinch of ground cumin
-a pinch of ground cinnamon
-salt to taste
Sauté the carrots and onion in olive oil on low heat until soft. Put the heat up and add the chicken livers and garlic; sprinkle the spices. Sauté; the livers in high heat with the carrot, onion and garlic without browning them. Add the Port wine while the livers are still pink and cook for another 3 minutes. Turn the heat of when the livers are medium done. Let the mixture cool down for 10 minutes then add the heavy cream and butter adjust the salt and blend until very smooth. For even smoother texture you can pass the mixture from the sieve. Seal your pate with clarified butter or a port jelly.
REMEMBER TO SERVE A NICE VARIATION OF BREAD AND/OR CRACKERS WITH YOUR ANTIPASTI PLATTER. IF YOU FORGOT TO BUY SOME FANCY BREAD YOU CAN CUT SOME TRIANGLES AND SOLDIERS FROM YOUR REGULAR BREAKFAST TOASTING SLICES AND BAKE THEM IN 120’ OVEN FOR 30 TO 40 MN. AND PLACE THEM IN A FANCY LOOKING GLASS. NOW THAT WILL DO THE TRICK FOR SURE.