Antipasto recipes

Serves 6

• 4–5 thin slices of prosciutto per person
• 250g parmigiano reggiano
• 18 large green olives with the stones removed
• 100g duck, turkey, chicken or pork mince
• 1 bunch marjoram
• 1 lemon
• 2 whole eggs
• Flour for coating the olives
• Fine dry breadcrumbs
• Olive oil for deep frying
• 1 bunch continental parsley
• Flat bread

• Stuff the stoned olives with a mixture made from the mince, chopped marjoram to taste, lemon zest, grated parmigiano, a little beaten egg to bind, salt and freshly ground pepper.
• Crumb the olives by first rolling them in the flour, then in the seasoned beaten egg and finally in the breadcrumbs.
• Deep fry the olives in the preheated olive oil until golden brown, check to make sure the stuffing is properly cooked, drain, season with fine salt and sprinkle with chopped parsley.
• Arrange the prosciutto, chunks of parmigiano and deep fried olives on a plate accompanied with long char-grilled slices of flatbread brushed with olive oil.