I've found that preparing Antipasti for friends and family, followed by a dessert instead of a traditional 3-course meal, is both enjoyable and practical, especially during the week. And instead of opting for the standard Antipast Platter, here are three easy-to-make Antipasti recipes that also look stunning!
Gamberoni scottati su letto di spinaci e cipolla rossa con salsa di peperoni
This elegant yet simple seared shrimp appetiser balances delicate flavours with contrasting textures. The shrimp are quickly seared to stay tender and juicy, while the spinach and red onion base add a rich, slightly sweet depth. A smooth, vibrant pepper sauce finishes the dish, adding colour and creaminess without overpowering the prawns. It’s ideal for a special dinner or an elegant lunch when you want to serve something impressive without making it overly complicated.
Ingredients
8 large prawns; 200 g fresh spinach; 1 red onion
2 red peppers; 2 tablespoons fresh cream; 2 tablespoons extra virgin olive oil; 1 clove garlic
1 teaspoon sweet paprika; Salt to taste; Pepper to taste.
Preparation
Wash the peppers and roast them at 200°C (400°F) for about 20 minutes, turning halfway through. Once the skins are dark and softened, place them in a resealable bag and let them rest for a few minutes. Peel the peppers and remove the seeds and white ribs. Blend with the cream, 1 tablespoon of oil, paprika, salt, and pepper until smooth and velvety. Thinly slice the red onion and sauté it in a little oil. Add the spinach and cook for a few minutes, just until wilted but still bright and tender. Clean the prawns, remove the shells and digestive tract. Heat a nonstick pan with a drizzle of oil and sear them for about 2 minutes per side, until golden outside and still tender inside. Using a pastry cutter, arrange the spinach and red onion mixture in the center of the plate. Arrange the seared shrimp on top and drizzle the pepper sauce around the plate. Add a few toasted pine nuts and a light dusting of sweet paprika. Serve immediately, while the shrimp are still hot and the sauce is soft and creamy.
Involtini all’albicocca e speck
This recipe is the secret that separates a boring appetiser from a memorable one. In less than 15 minutes, you can serve an original appetiser, elegant in its simplicity and incredibly tasty. Follow the recipe step by step, and you'll see that wowing your guests has never been easier.
Ingredients:
To taste: zampone sausage; 4 sage leaves; 2 slices of speck; 4 dried apricots
Preparation:
Take the 4 dried apricots and score them lengthwise with a sharp knife, stopping before cutting them completely: they should open like a book, forming a pocket. Be careful not to break the edges. If the zampone sausage is cold, warm it briefly in a pan or in the microwave. Then cut it into sticks about 3–4 cm long and 1 cm thick—a size that fits easily into the apricot pocket without forcing it. Insert a zampone stick inside each apricot, then top it with a fresh sage leaf. The sage isn't just decorative: its herbaceous scent balances the fattiness of the zampone and the sweetness of the fruit.
Wrap with speck: Take half a slice of speck and carefully wrap each stuffed apricot, trying to cover the open end well. Secure with a wooden toothpick, inserting it crosswise, so that everything stays together during cooking. Arrange the rolls on a baking sheet lined with parchment paper and place them under the grill of a preheated oven (200°C, broil function). Cook for 2–3 minutes, until the speck is golden brown and slightly crispy. Keep a close eye on them: the broiler works quickly, and the difference between "golden" and "burnt" is subtle. The rolls should be served hot, straight from the grill. Arrange them on a serving platter with a few fresh sage leaves for garnish, and serve immediately.
Tortino di acciughe con patate e pomodori: il sapore autentico del mare laziale
There is a comforting quality to traditional recipes that evoke the sea, land, family Sundays, and genuine ingredients. This anchovy tart with potatoes and tomatoes embodies that essence: simple in its humble ingredients yet bursting with rich flavor. Originating from Lazio cuisine, this baked pie reflects a region known for transforming modest ingredients into memorable dishes. The bold, marine flavor of anchovies pairs beautifully with the sweetness of potatoes and the acidity of ripe tomatoes, creating a balance that appeals immediately. Prepare it whenever you want an authentic, effortless dish that delivers the timeless taste of a recipe that has endured through the years.
Ingredients:
20 anchovies; 3 tablespoons extra virgin olive oil; 270 g potato; 270 g tomato; Salt to taste; 3 sprigs thyme
Preparation:
Place whole potatoes in a large pot of cold, salted water. Bring it to a boil and cook for about 20 minutes. To check doneness, pierce with a fork; if it goes in easily, they're ready. Drain and let cool for ten minutes, then slice into 5 mm rounds, keeping the skin on. While cooling, cut the tomatoes into medium-thick slices and remove stems. Pat the anchovies dry with paper towels and set aside. Preheat oven to 180°C (conventional). Grease a baking dish with half of the extra-virgin olive oil. Layer potato slices, slightly overlapping. Arrange anchovies on top in a single layer, covering well. Add a layer of tomato slices. Repeat layer potatoes, anchovies, tomatoes—until all ingredients are used, finishing with tomatoes on top. Lightly salt, considering anchovies are naturally salty. Drizzle with remaining oil and sprinkle fresh thyme leaves over the surface. Bake at 180°C (350°F) for 30-40 minutes, until tomatoes are lightly caramelised and potato edges are golden. Let the pie rest for 5 minutes after baking. Cut into square portions with a spatula, like lasagna. Serve immediately, piping hot.
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