Italian antipasti Recipe

Three delicious antipasti recipes. Tonnato with toasted ciabatta, grilled aubergines with pancetta and fresh basil, stuffed tomatoes with mozzarella and black olives. Perfect for starters or party nibbles.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Tin(s) of tuna : 1 whole
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 6 sprig
  • Egg yolk(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • Capers in vinegar : 15 g
  • Olive oil : 200 ml
  • Ciabatta : 0.5 whole
  • Part two of the recipe
  • Aubergine(s) : 1 whole
  • Pancetta slice(s) : 6 whole
  • Basil : 6 leaf
  • Sun blushed tomato(es) : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar : 10 ml
  • Sunflower oil : 50 ml
  • Olive oil : 6 Tbsp
  • Part three of the recipe
  • Plum tomato(es) : 3 whole
  • Shallot(s) : 1 whole
  • Mozzarella : 100 g
  • Kalamata olive(s) : 50 g
  • Caster sugar : 10 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 9 Turn
  • Basil : 3 sprig
  • Balsamic vinegar : 10 ml
  • Olive oil : 6 Tbsp



    Preheat the oven to 180'C.

    Cut the ciabatta into finger sized pieces and place on a baking tray. Place the ciabatta in the oven for 8 minutes until they are lightly toasted. Remove from the oven and allow to cool.

    Open the tin of tuna and drain well. Juice the lemon, peel the garlic and pick the parsley leaves from the stalk.

    Place the tuna, egg yolks, lemon juice, parsley leaves, and the garlic and the capers into a blender and blitz for one minute. After one minute slowly begin to add the olive oil. Once all the oil is incorporated, blitz for a further minute until the mixture is smooth.

    Place the mixture into a bowl and serve with the toasted ciabatta.


    Slice the aubergines into long slices. Shred the basil and cut the sunblushed tomatoes into small pieces.

    Heat a griddle pan until it is smoking hot. Rub the aubergine slices with the sunflower oil and grill each side for two minutes until blackened. Place the grilled aubergines onto a tray and allow to cool.

    Once the aubergines are cold, line each slice with a slice of pancetta and sprinkle with the basil and the chopped tomatoes. Roll the slices length ways until they are completely rolled up and secure them with a cocktail stick.

    Place the aubergines on a baking tray and season with the salt and pepper and sprinkle with olive oil. Bake for 5 minutes and serve immediately.


    Peel the tomatoes with a tomato peeler and cut them lengthways into 6 pieces. Remove the seeds and set aside ready to be stuffed.

    Peel and finely dice the shallot. Chop the mozzarella, black olives into small pieces and carefully shred the basil. Place the finely diced ingredients in a bowl with the vinegar, caster sugar, salt and pepper.

    Stuff the tomatoes with the diced ingredients and place on a baking tray. Drizzle the tomatoes with some olive oil and bake for 10 minutes at 180'C until the mozzarella has begun to melt.

    Serve the tomatoes warm.

Chef's tip

«If you can not find pancetta slices. Use prosciutto ham instead. It is slightly easier to roll out, but slightly saltier than pancetta so use less salt in the recipe.»

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