Antipasti selection

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180 °C fan (200 °C conventional). Line a baking tray with baking paper.

2. 02

   For the baby potatoes, wash the potatoes thoroughly, halve lengthways and arrange cut-side up on the baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast on the middle shelf for approximately 25 minutes until golden brown.

3. 03

   For the parsley pesto, wash the parsley, shake dry and pick off the leaves. Place in a tall blending jug. Toast the pine nuts in a dry frying pan until golden, leave to cool slightly and add to the parsley. Pour in the olive oil and blend until smooth using a hand blender. Finely grate the Parmesan and stir it into the pesto. Season with salt and pepper.

4. 04

   For the marinated tomatoes, heat the olive oil in a frying pan. Add the cherry tomatoes and fry evenly on all sides. Deglaze with the balsamic vinegar. Add the rosemary and honey, then simmer for 2-3 minutes. Season with a little sea salt and pepper and leave to cool in a bowl.

5. 05

   For the grilled courgettes, wash the courgettes, trim the ends and cut lengthways into strips approximately 0.5 cm thick. Heat a griddle pan and grill the courgettes evenly on all sides. Transfer the strips to an ovenproof dish or a shallow tray. Add the olive oil, balsamic vinegar, finely chopped chillies, picked rosemary needles, lime juice and zest, and basil leaves. Mix together and leave to cool.

6. 06

   For the peppers, wash and dry the mini sweet peppers. Heat the olive oil in a frying pan and add the peppers. Toss with the thyme leaves and finely sliced shallot. After approximately 5 minutes, deglaze with the balsamic vinegar and the juice of one lime. Simmer for a further 2 minutes. Turn off the heat and fold in the lime zest. Leave to cool.

7. 07

   For the cold tomato sauce, heat the olive oil in a saucepan. Peel and finely slice the shallot, then gently cook it in the oil for approximately 5 minutes until translucent. Add the chopped tomatoes and simmer over a low heat for 20-30 minutes until reduced to a thick sauce. Season with pepper and salt. Leave to cool.

8. 08

   For the herb dip, put the quark in a bowl. Wash the parsley and chives, shake dry and finely chop. Peel the garlic and crush it using a garlic press. Add the herbs, garlic and a splash of milk to the quark and stir until smooth. Season with salt and pepper.

9. 09

   For the fried capers, drain the capers. Heat a thin layer of vegetable oil in a saucepan. Carefully add the capers to the hot oil. Once crisp and burst open, remove with a slotted spoon and drain on kitchen paper.

10. 10

    Serve the antipasti selection with ciabatta and a few caperberries.