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ANTIPASTI AND PLATTERS

ANTIPASTI

It is always great to start a meal with an abundant antipasti platter, artfully arranged with ruffles of prosciutto, mixed olives, roasted green, yellow, red peppers, marinated artichokes and garlic flavoured mushrooms and pepperoncini, slices of parmesan fresh mozzarella and whatever else catches the preparer’s fancy? Antipasto, which means “before the meal,” stretches back to medieval times in Italy, when diners used to mingle over finger foods, both sweet and savoury, before sitting down to eat; early recipes included everything from sugared nuts to clotted cream to spiced ham. Over the centuries, antipasti became the domain of restaurants, which would set out dozens of stuffed, marinated, roasted, and grilled vegetables, meat, and fish.

HISTORY OF ANTIPASTI

When Italians emigrated to America, they would often set out a simple platter of store-bought ingredients to be shared as they eased into the meal. Over the years, home cooks and chefs have gotten craftier with their antipasti, incorporating more colour such as fresh tomatoes;sautéed zucchini, broccoli, fried aubergine and a range of flavours and textures various nuts; different kinds of salami; cooked cold fish and smoked salmon, fresh ricotta for slathering over bread. But the spirit of the dish is as generous and convivial as ever.

BRUSCHETTA

Bruschetta pronounced brusketta not as brushetta It is basically an Italian open sandwich made with grilled bread, rubbed with garlic and brushed with olive oil.

Traditionally, they are topped with chopped raw tomatoes, but today anything goes, they are nicest when the bread is still warm and the topping cold.

PLATTERS

Platters rests on the idea of combining food and imagination to create delicious, fresh and beautiful platters for your restaurant, events, any special events, lunch or dinner. Platters can consist of carefully curated selection of salamis, prosciutto, cold meats, smoked salmon, fresh fruits, mozzarella, various cheeses, nuts, gourmet crackers, desserts, dips and a host of other treats.

Most of platters which don’t require cooking and strategic plating, party platters can easily be the prettiest and tastiest way to please guests. From, selection of cold meats, cooked vegetables, cheese to chocolate to dip galore, creative stylish platters are definitely worth celebrating.

Gorgonzola, Fig and Honey Bruschetta

Toast the sourdough, then drizzle the olive oil over it. Cut the figs into quarters and crumble the gorgonzola, arrange the figs and gorgonzola on top of the toasts, then drizzle honey all over. Serve immediately, while the toasts are still warm

Artichoke, Sunblush Tomato and Mozzarella Bruschetta

Toast the sourdough, cut end off the garlic cloves to expose the moist inside and rub all over toast. Drizzle lightly with olive oil. In a bowl, combine the artichoke hearts, tomatoes and mozzarella and rocket, adding a little more olive oil and light drizzle of balsamic glaze. season and pile, it into the pieces of toast.

Creamy Tuscan Chicken Liver Pate Bruschetta with Fig Jam

To serve this pate, I also added a small spoonful of fig jam which finished off the bruschetta perfectly. Add a sprinkling of fresh thyme leaves, and you have an antipasto that everyone will enjoy.

Brushetta Pomodoro

Ciabatta bread topped with tomatoes, garlic and olive oil

Spiced Chicken Beignets

Spiced chicken filled dough balls with harissa yogurt dip

Croque Monsieur Croquettes

Ham and melted cheese croquettes with Dijon mayonnaise

Arancini

Tomato, basil and mozzarella rice balls with pesto mayonnaise

Crostini Tuna

Tuna mixed with onion, mayonnaise and parsley. Served on ciabatta bread

Melanzane fritte impanate

Breaded fried aubergine served with pomodoro sauce and basil

Prosciutto alla Caprese

Fresh mozzarella, sliced tomatoes and basil drizzled with olive oil and served with wafer thin Parma ham.

Arancino Mediterraneo

Traditional deep-fried Italian rice balls coated in breadcrumbs made with tomato sauce, cheese, mixed vegetables and pesto. Served with a marie rose dip.

Crostino al Pomodoro

Toasted bread covered with our cheese sauce, topped with fresh diced tomatoes, garlic, basil and olive oil.

Bruschetta Formaggio Caprino

Toasted bread with caramelised red onions and goats’ cheese, topped with rocket leaves

Bruschetta Pollo Pate

Toasted bread topped with chicken liver pate, caramelised onions, diced tomatoes and rocket.

Pollo Fritto

Chicken strips deep fried in a scented fresh basil, parsley, rocket and pine nut batter, served with garlic mayonnaise.

Funghi Ripieni

Portobello mushroom filled with seasoned breadcrumbs on Napoli sauce, with dolcelatte cheese

Maionese all'uovo italiana

Maionese all'uovo italiana is served with homemade Italian mayonnaise sauce, organic eggs served with mixed salad and garnished with a touch of smoked paprika,Jalapeñoand lemon.

Chicken Liver with Port (Fegato di Pollo al Porto)

Pan-fried seasoned chicken liver with peas, chopped tomatoes, Italian mixed herbs, crushed peppercorn, garlic and onions, pour a generous dash of port, two minutes to finish off, stir gently to absorb the port to give a lovely aroma with the rest of the ingredients.

Potato dischetti with anchovy and capers

This unique antipasto recipe is packed with flavour. Cooked thick potato slices (dischetti) are seasoned and drizzled with a generous amount of extra virgin olive oil with anchovy fillets spread with mixture of capers, oregano, lemon juice,black olives and parsley.

Peperoni all’Acciuga – roasted peppers with salsa verde

This peperoni all’Acciuga recipe is a simple antipasti or side in Piedmont. Traditionally the roasted peppers are served with anchovies and parsley, but Valeria adds a bit more vibrancy by topping with a classic salsa verde.

Crostini alla Chietina – anchovy and caper crostini

Crostini alla Chietina recipe is an Abruzzese classic. Bread is dipped in egg before frying and topped with anchovies and capers, a simple yet delicious start to a big meal.

Stuffed Sicilian Eggplant Rolls

These aubergine rolls would be a perfect addition to and antipasti spread as they are full of flavour, Raisins are a typical ingredient in Sicilian cooking and add a lovely subtle sweetness to the aubergine filling. These antipasti an excellent option for vegetarians.

Sundried Tomato Mascarpone Pasta with Baby Spinach and Roasted Red Pepper

Pasta, red pepper, pecorino cheese, spinach andsundried tomatoes, in a red pepper and sundried tomatoes dressing.Either summer or winter this pasta dish helps your taste buds. It has sun-dried tomatoes and fresh baby spinach but this creamy vegetarian pasta is anything but enjoyable garnished with cherry tomatoes.

Green Beans with Sun-dried Tomatoes, Feta and Mozzarella

Lightly toss the hot beans with the sun-dried tomatoes, walnuts, olive oil and lemon juice. Feta and gently mix in the mozzarella. Seasoned with salt and black pepper to taste.