Italian Riviera Platter
Oven-warm frittata, a few slices of prosciutto and a mozzarella and tomato salad turn antipasto into a feast.
Best Health Magazine, Summer 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Frittata
- 1 tbsp olive oil
- 2 small zucchini finely chopped
- 5 eggs
- 2 tbsp milk
- 1 tbsp parmesan grated
- small handful parsley chopped
- small handful mint chopped
- Sea salt and pepper
- Dressing
- 2 tbsp olive oil
- 1 tbsp 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 salted capers rinsed
- 4 medium tomatoes chopped
- small handful Parsley leaves for garnish
- 4 slices prosciutto each cut in half
- 4 water-packed artichoke hearts halved
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
