Spring Antipasto Platter
The antipasto is a selection of vegetables, cheese and meats. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions.
- 2 bunches small spring onions, or scallions
- Salt, to taste
- 1 bunch asparagus, about 1 pound, tough ends removed
- 1/2 pound sugar snap peas
- 2 medium fennel bulbs, trimmed and sliced crosswise into 1/8-inch-thick rings
- 4 ounces thinly sliced prosciutto, salami, or mortadella
- Flaky sea salt
- Black pepper
- Extra-virgin olive oil
- Basil or mint leaves
- 1 pound mozzarella or fresh ricotta, at cool room temperature
Preparation time 30mins
Cooking time 30mins
Adapted from cooking.nytimes.com
Heat the broiler. Put a large pot of water on to boil.
Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It’s fine if they become blackened in spots.) Remove pan and let cool to room temperature.
When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately.