Remember food doesn’t have to be complicated to be delicious and impressive. Inspired by travels around the Mediterranean, I keep things super simple when I entertain with platters of food down the centre of a long table. To the colourful array of vegetarian antipasto below, I add cooked prawns with lots of lemon wedges; gravlax or smoked salmon with caperberries, dill and thinly sliced red onion; salumi such as pancetta, ‘nduja, salami and salsiccia; a large tin of good anchovy fillets in olive oil; plus a bowl of Losada olives and lots of crusty bread. Grilled Zucchini with Stracciatella, Scarole di Natale (see video below), and Figs & Prosciutto are great vegetarian antipasti too. The capsicum, eggplant and mushrooms for this vegetarian antipasto platter are all best cooked the night before and the asparagus can be as well. In the morning, everything, including the Insalata Caprese, can be assembled on the platter and covered in the fridge until just before guests arrive. With my vegetarian antipasto platter and accompaniments, I always serve Sbagliato, Aperol Spritz or one of my other favourite Prosecco cocktails!

Serves 4 or more

Ingredients
Method
  1. Arrange Insalata Caprese at one end of a platter and Melanzane Grigliate at the other end.
  2. Add strips of Funghi Trifolati, Steamed Asparagus and Peperoni in Padella or roasted capsicum down the centre.
  3. Drizzle with a little oil and sprinkle with salt and/or pepper if needed.
  4. Serve vegetarian antipasto platter with plenty of crusty bread.

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Scarole di Natale

What Other Travellers Say

Janet (Tamworth, NSW, Australia)
Janet (Tamworth, NSW, Australia)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Australia)
Mark (Elizabeth Bay, NSW, Australia)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Australia)
Karen (Bowral, NSW, Australia)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

FAQ

What is antipasto? What's the difference between antipasti and antipasto?

Antipasto means ‘before the meal’ in Italian and refers to an appetiser served before the first course. If that appetiser consists of more than one dish it becomes plural, therefore antipasti.

What vegetables are good in an antipasto platter?

Italians serve all sorts of vegetables as antipasto, including asparagus, zucchini (courgettes), eggplants (aubergines), mushrooms and peppers (capsicum). They may be raw, lightly steamed, pan-fried, baked, deep-fried or pickled. Start with these simple vegetables dishes as inspiration for your next antipasto platter.

What do you put in an antipasto platter?

Antipasto platters can contain a wide range of vegetables (see above) as well as salumi (cold cuts such as prosciutto, pancetta and salami). In some regions, such as Emilia-Romagna, a few chunks of cheese (especially Parmigiano-Reggiano) is also added. Dips and spreads aren’t typical antipasti, nor will you usually see fruit on an antipasto platter. Bread, grissini (bread sticks) and gnocchi fritti are the typical accompaniments.

What do vegetarians put on charcuterie boards? How do you make a vegan charcuterie board?

While the French word charcuterie is sometimes translated as ‘cold cuts’, it refers to cold prepared meat products such as ham, terrines and pâté. So the terms vegetarian charcuterie board (or vegan charcuterie board) are non-sensical as vegetarians and vegans don’t eat charcuterie. The good news is that there’s a wonderful array of vegetarian and vegan-friendly dishes that make great snacks and are perfect for a vegan grazing platter or vegetarian antipasto platter.

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