It’s been pretty hot out there lately. I’m not sure if everyone gets this way, but as soon as it’s hot out, the idea of eating big hot meals just goes by the wayside. So with our appetites in transition, Anna and I got to talking about some of our favourite summer foods. For both of us, one of the best summer meals is antipasto. I don’t keep my love of Italian food a secret (check out our History Bite on the subject). So we sat down with our co-worker and resident expert on Italian food Annie, and came up with a delicious antipasto platter to keep you grazing as the thermometer climbs.
Antipasto is traditionally the first course of an Italian meal, but it can also have a bit of a tapas flare to it. That’s the direction we’ve gone. There’s minimal need to turn that oven on, so you can just focus on relaxing and enjoying the weather while it’s here.
White Bean Dip White bean dip is a Tuscan classic, but like a lot of other dishes it varies from region to region. Ours is jam packed with toasted garlic, fresh rosemary, and lots of lemon.
Fior di Latte Fresh mozzarella cheese is a delicacy like no other. Fior di Latte translates to flower of the milk, which is a prime example of the poetry inherent in the Italian language. It’s a light and fresh mozzarella with a subtle bitterness when compared to a buffalo mozzarella. We lightly drizzle ours with an herb-infused honey and brulée it to enhance the subtle complexity of the cheese.
Arancini Not typically found on an antipasto course, arancini are lightly breaded and fried risotto balls served with a bright tomato sauce. They’re one of our favourite hors d'oeuvres to serve at catering events because they're impossible to resist, even to us.
Caponata Caponata exists in the beautiful grey area between a dip and a chutney. It’s full of roasted coarse-cut eggplants, peppers, onions, tomatoes, herbs, garlic, and a whole lot more. It’s amazing on bread, with cured meats, on sandwiches, you name it. I may have been known to just eat a spoonful by itself every now and again.
Cured Meats Cured meats are the cornerstone of every antipasto, we’ve selected a blend of Calabrese soppressata, Genoa salami, and a beautiful leg of Prosciutto di Parma. We shave it all ourselves so you get the perfect salty treat.
Herbed Focaccia What would all of this beautiful food be without some delicious handmade bread to eat it all with?
Cinnamon and White Chocolate Panna Cot A subtle twist on the creamy classic. A creamy chilled dessert with hints of cinnamon and vanilla topped with shavings of white chocolate.
Vegetarian Arancini (Vegetarian Alternate) The same delicious arancini made from a vegetarian risotto.
Note: The dessert contains gelatin. Drop us an email to email@example.com if you have any questions.
Marinated Mushrooms (Vegetarian Alternate) We’ve swapped out the cured meats for some absolutely gourmet marinated mushrooms. A blend of oyster, cremini, and shitake mushrooms marinated with roasted garlic, herbs, and spices in a rich olive oil. We’ll be using some mushrooms grown by Brodie of local mushroom fame, Forest Floor Mushrooms. If you’ve yet to catch him at the Carp Farmers Market, get there early as he constantly sells out. Brodie and I met years ago working as cooks in the same restaurant. Let me assure you this guy knows flavour, and he really knows mushrooms.
Order cut-off is Wednesday June 16th at 3pm with delivery Thursday June 17th between 11am and 5pm.
As usual, we can do a half-vegetarian half-meat box so everyone gets fed. Just include a note with your preference at checkout.
Never hesitate to send an email to firstname.lastname@example.org to ask us about any dietary restrictions you may have before you order. We love to feed people and always do our best to accommodate.