Antipasto All' Ortolana Recipe

Prepare and slice vegetables

Wash all vegetables. Trim asparagus ends (snap off woody tips). Thinly slice courgettes lengthwise into 4–5 mm slices. Cut aubergines into 1 cm thick rounds or lengthwise slices, salt lightly and let drain on paper towel for 15 minutes to remove bitterness, then pat dry. Core and halve peppers lengthwise and remove seeds.

Season

Place courgette slices, aubergine slices, asparagus and pepper halves in a large bowl. Toss with 4 tbs olive oil, 1 tsp sea salt, 1 tsp black pepper and 1 tbs fresh thyme leaves until evenly coated.

Grill vegetables

Heat a grill pan or outdoor grill to medium-high. Grill pepper halves skin-side down until charred and blistered, 6–8 minutes; transfer to a bowl and cover to steam for 10 minutes (easier to peel). Grill aubergine slices 3–4 minutes per side until tender and golden. Grill courgette slices 2–3 minutes per side until marked but still tender. Grill asparagus 3–5 minutes, turning occasionally until tender-crisp. Keep vegetables warm on a tray and, for peppers, peel the skins and slice into strips after steaming.

Preheat the oven to 140°C (285°F). Place cherry tomatoes in a baking dish with sliced garlic, 4 tbs extra-virgin olive oil, 1 tsp sugar, 1 tsp sea salt and 1 tsp red pepper flakes. Toss to coat. Roast in the oven for 45–60 minutes until tomatoes have softened, skins are slightly wrinkled and juices are syrupy. Remove from oven, stir in chopped basil, taste and adjust seasoning. Allow to cool slightly; keep at room temperature.

In a small saucepan, warm 180 ml heavy cream over low heat until steaming but not boiling. Add 1 tbs unsalted butter and stir until melted. Remove from heat and gradually whisk in 120 g finely grated Pecorino Romano until smooth and slightly thickened. Add 0.5 tsp lemon zest and 0.5 tsp freshly ground black pepper. If too thick, thin with 1–2 tbs warm cream. Keep warm on very low heat or transfer to a small insulated container.

Preheat oven to 220°C (430°F). If using ready-made dough (500 g), shape into a loaf or flat rounds. Place on a baking tray, brush with 2 tbs olive oil and sprinkle 0.5 tsp coarse sea salt. Bake for 18–25 minutes (depending on shape) until golden and hollow-sounding when tapped. Cool 10 minutes, then slice into pieces suitable for serving.

On a large platter or individual plates, arrange grilled courgettes, aubergine slices, asparagus and roasted pepper strips in groups. Spoon cherry tomato confit in the center or in small ramekins. Place slices of warm homemade bread alongside. Drizzle 2 tbs extra-virgin olive oil lightly over the vegetables and confit. Dot or spoon pecorino cream onto the platter in small puddles for guests to smear on bread or vegetables. Sprinkle toasted pine nuts (optional) and garnish with fresh basil leaves. Serve warm or at room temperature.

Serve suggestion: Provide small spoons for the pecorino cream and forks for the vegetables; encourage pieces of bread to be used for spreading cheese and confit.