Modern Antipasti
Antipasti is defined as "before the meal," so you can make a variety of inspired platters, depending on the cuisine you've chosen. The most important thing to remember is to stick to five key flavors and textures: smoky, creamy, salty, crunchy and acid. Here, Sam Talbot explains how to achieve this goal by putting his spin on traditional Italian antipasti.
Sam Talbot's Modern Antipasti
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Step 1: Smoky
Take roasted vegetables -- try fennel, onions or peppers -- and place them on a platter. Pay attention to your presentation, because everyone wants to dig into something that looks great.
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Step 2: Creamy
Spoon fresh cow's milk ricotta cheese onto your plate. Add smoked mozzarella. The smokiness elevates everything and goes great with toast points, olive oil and balsamic vinegar.
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Step 3: Salty
You can use any kind of meat to add saltiness to your plate. Turkey, sausage, saucisson sec, prosciutto, chorizo, etc. are all great options.
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Step 4: Crunchy
Instead of bread, take some flatbread and grill it. Cut into pieces and arrange on your platter.
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Step 5: Acid
Finally, add pickled vegetables. Try okra, pepperoncini peppers or cauliflower. Olives will also add salt and acid to your platter, which is sure to please!
Step 1: Smoky
Smoked cheeses and roasted assorted vegetables
Step 2: Creamy
Soft cheeses, fresh ricotta
Step 3: Salty
Chorizo
Salami
Step 4: Crunchy
Instead of bread. Grill a few pieces of flatbread and cut up.
Step 5: Acid
Pickled vegetables
Items You'll Need
- Roasted Vegetables
- Fresh Ricotta
- Smoked Mozzarella
- Saucisson Sec or Chorizo
- Flatbread
- Pickled Vegetables
- Olives
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14 Comments
That is the worst presentation of a "Traditional Sicilian Anti-Pasti" that I have ever seen... Traditional being the key word. I have never seen ricotta or chorizo served on any antipasti, that doesnot mean it cannot be used but traditional no no no... A sicilian homemaker...
January 08 2012 at 3:53 PM Report abuse Permalink rate up rate down ReplySorry but this was wrong on so many levels. this would fee mybe two people. Anti pasta dont look like that. Sorry but dont do this or your guess will laugh at you behind your back. More is always better. You can eat left overs for luch the next day. It always better to have too much then not enough. If that has ever happened to you you know what Im talking about. This guy dont have a clue as to how to make an Anti pasta.
January 08 2012 at 3:12 PM Report abuse Permalink rate up rate down ReplyI have bought store-prepared antipasto as well as preparing my own from scratch and I have never used ricotta cheese. Come to think of it, this is the first time I have seen ricotta presented in such a platter. No breadsticks? No roasted red peppers? I admit I am leaning towards the "very" Italian side of this dish!
January 08 2012 at 3:07 PM Report abuse Permalink rate up rate down ReplyThe world is a sad place if that is how anti-pasta is done in the modern world. Sorry Talbot it does not fly. My wife of Italian decent, has the real recepie. I'm surprised you didn't somehow add a bottle of Ragu. Obviosuly you don't have a clue about anti-pasta. Well enjoy the crap you just presented. If you run out I think their is a dog turd on my lawn you can have too.
January 08 2012 at 2:41 PM Report abuse Permalink rate up rate down ReplyI want to see the recipe.!!!
January 08 2012 at 2:05 PM Report abuse Permalink rate up rate down ReplyFeed an army? With that pitifully small platter? My brother and I could polish that off in a matter of minutes. And what's with the hands? This guy put his fingers on every item he put on that platter. He he not heard of gloves and tongs? I'm sorry, but that whole thing was disgusting.
January 08 2012 at 2:02 PM Report abuse Permalink rate up rate down ReplyBoring and highly traditional ingredients. His big deal was putting 5 slices of whatever on a big platter. No mention of changing it up for different nationalities or occasions. BORING and unimaginative.
January 08 2012 at 1:17 PM Report abuse Permalink rate up rate down ReplyCrowd pleaser? Not that Antipasto, Plus, it was a terrible presentation, move that piece of slate , and the bread , vegetales and olives will tumble off. When people try the Ricotta, it will be off the sides and on the table. Nicew try for a southern boy, but next time at least get a southern Italian to show you how it is done~
January 08 2012 at 1:13 PM Report abuse Permalink rate up rate down ReplyYou know. . .the video is fine, BUT WHERE IS THE PRINTED RECEIPE? I searched Sam Talbots Antipasto salad and -0-, NADA, Nicht ! Just want the receipe !
January 08 2012 at 12:44 PM Report abuse Permalink rate up rate down ReplyWhere is the receipe? The demo is nice but the receipe would be better.
January 08 2012 at 11:57 AM Report abuse Permalink rate up rate down Reply