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

1. Arrange the meats attractively on a large platter, together with the rocket leaves, lemon wedges and fruit.
2. Drizzle with olive oil and season with pepper.
3. Place the gherkins, onions and olives in separate bowls.

Serves 6 to 8

Wickedfood Cooking School

Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za

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.