As part of the Italian month at Wickedfood Cooking School, here is the recipe for a typical antipasto platter, with a selection of cured and processed meats with the contrast of flavour and appearance. Maestrantonio in lIlovo has a small but very good selection of imported Italian meats as well as incredibly knowledgeable staff to assist in putting together a complementary selection. Typically one should aim at ±6 to 8 slices of meat per person for a starter. Instead of melon or figs use thin slices of pear, mango, or olives.
1 – 2 slices per person of mortadella, prosciutto, coppa, bresaola and salami
1 packet rocket leaves, washed
1 lemon, cut into wedges
1 sweet melon and/or 1 ripe fig per person
Extra virgin olive oil
Fresh black pepper
±1/2 cup small gherkins
±1/2 cup pickled onions
±1/2 cup green olives
1 Ciabatta or other Italian country style bread
- Arrange the meats attractively on a large platter, together with the rocket leaves, lemon wedges and fruit.
- Drizzle with olive oil and season with pepper.
- Place the gherkins, onions and olives in separate bowls.
Serves 6 to 8
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.