An­tipasti plank

The Mail on Sunday - You - - Jamie Christmas Special -

An­tipasti is the norm in Italy, and is ba­si­cally an ar­ray of bits and pieces that you would eat be­fore tuck­ing into your pasta course. The joy of an­tipasti is mak­ing sure you’re al­ways riff­ing off sea­sonal and lo­cal pro­duce, as well as amaz­ing jarred stuff that’s been pre­served ear­lier in the year. I like to think of it as Italy’s ver­sion of a ta­ble pic­nic, and while I’m sure many peo­ple will have an opin­ion on what’s right and wrong, for me it’s about cel­e­brat­ing what’s avail­able to you, and what’s great. It’s about hunt­ing out the best when it comes to your in­gre­di­ents, and hav­ing fun. PER­FECT FOR SHAR­ING A good plank is about con­trast, not only vis­ually with colour, but also with flavour, tex­ture and even tem­per­a­ture. Think sweet fruit, salty cured meat, bit­ter greens, soft fo­cac­cia, crunchy mu­sic bread, cool creamy bur­rata, hot toast, pecorino and pick­les. Put your plank to­gether with joy and com­mon sense, fo­cus­ing on com­bi­na­tions that just work well to­gether. From veg­gies to meat to fish to nuts – you get the idea. In­vest in a large wooden board or plank to serve up your spread, and sit it high on a few tins, a stack of books, or even a few bricks. It’s a laugh, in­ter­ac­tive and a great talk­ing point.

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