Italian Riviera Platter
Oven-warm frittata, a few slices of prosciutto and a mozzarella and tomato salad turn antipasto into a feast.
Frittata:
1 Tbsp (15 mL) olive oil
2 small zucchini, finely chopped
5 eggs
2 Tbsp (30 mL) milk
1 Tbsp (15 mL) grated Parmesan
Small handful each parsley and mint, chopped
Sea salt and pepper
Dressing:
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) red wine vinegar
Sea salt and pepper
Salad:
100 g arugula leaves
1 fresh buffalo mozzarella, baseball-size, chopped (bocconcini will also work well)
1 Tbsp (15 mL) salted capers, rinsed
4 medium tomatoes, chopped
Small handful parsley leaves, for garnish
4 sices prosciutto, each cut in half
4 water-packed artichoke hearts, halved
Heat olive oil in a frying pan and fry zucchini until well browned. Whisk eggs in a bowl with milk, Parmesan, parsley, mint, sea salt and pepper. Add to pan and cook over medium heat for about six minutes, until golden on the bottom but still liquid on top. Finish cooking under the broiler, about three minutes. Slide onto a warm platter, and cut into quarters.
Whisk dressing ingredients, and toss with arugula (reserving a little dressing). Arrange in four bowls.
In a separate bowl, toss mozzarella, capers and tomato with remaining dressing, then divide among arugula bowls, and garnish with parsley. Arrange prosciutto, artichoke and frittata on four platters and place one bowl of salad on each platter.
Serves four
