Cooking Antipasti with Chef Luca Della Casa

assorted cured meats

🥗Healthier: lean turkey slices

💰Cheaper: salami

Lean turkey is lower in fat and calories.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

olives

🥗Healthier: pickled cucumbers

💰Cheaper: canned green beans

Pickled cucumbers provide a similar tangy flavor.

marinated vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are lighter and lower in calories.

Warm up asparagus in a pizza oven on a metal plate.

Drizzle asparagus with olive oil, salt, and pepper for seasoning.

Fry cauliflower and asparagus in the oven.

Cut fried pizza dough into strips for scunici (little breadsticks).

Fry the scunici at 350 degrees.

Check on the asparagus to ensure it is ready.

Plate the antipastone starting with asparagus on the side.

Add fried cauliflower next to the asparagus.

Place the fried scunici in the center of the plate.

Top the scunici with burrata cheese.

Add prosciutto san daniele to the plate.

Include sun-dried tomatoes and kalamata olives on the plate.

Drizzle basil alioli over the asparagus.

Grate fresh parmesan cheese on top of the fried cauliflower.

Smash the burrata in a bowl to create a spread before placing it on top of the fried bread.

Equipment Needed

Spice Level:

Dietary

Allergens