Antipasto All' Ortolana (v) (gf) Recipe

Prepare and slice

Wash courgettes and aubergines. Trim ends. Slice courgettes lengthwise into 5 mm (about 1/4 inch) thick ribbons. Slice aubergines lengthwise into 7 mm (about 1/4–1/3 inch) slices. Snap or trim woody ends from asparagus and peel bottom 2–3 cm if thick.

Salt the aubergine slices lightly on both sides and let rest on a rack or paper towel for 15 minutes to draw out bitterness and moisture. Rinse briefly and pat dry.

Preheat a grill pan or outdoor grill to medium-high (around 200–230°C / 400–450°F). Brush courgette, aubergine and asparagus with 3 tablespoons of extra-virgin olive oil and season with 1 teaspoon sea salt and 1/2 teaspoon black pepper, tossing gently to coat. Drizzle the remaining tablespoon of oil on the grill surface if using a pan.

Grill aubergine slices 3–4 minutes per side until tender and marked; courgette ribbons 2–3 minutes per side until tender; asparagus 3–5 minutes, turning, until charred in spots but still bright green and slightly crisp. Remove to a platter and squeeze juice of 1 lemon over the vegetables while warm to brighten flavors.

Preheat the oven to 140°C (285°F). Place cherry tomatoes in a single layer in a small roasting dish. Smash the garlic cloves lightly with the flat of a knife (keep skins on) and tuck between tomatoes.

Drizzle 3 tablespoons olive oil over the tomatoes, sprinkle 1/2 teaspoon sugar, 1/2 teaspoon sea salt and 1 teaspoon fresh thyme leaves. Gently toss to coat. Roast low and slow in the oven for 45–60 minutes until tomatoes collapse and skins blister but remain saucy. Remove garlic skins and mash any large tomatoes gently with a spoon. Stir in chopped basil leaves if using and let cool to room temperature.

While tomatoes roast, make the Pecorino cream. Warm 120 ml heavy cream in a small saucepan over low heat until it is hot but not boiling (small bubbles at the edge). Remove from heat.

Place 120 g freshly grated Pecorino and 30 g soft cream cheese in a heatproof bowl. Pour the hot cream over the cheeses gradually, stirring constantly until smooth and emulsified. If the mixture is too thick, add up to 1–2 tbs warm cream to reach a thick but spreadable consistency. Stir in 1/4 tsp freshly ground black pepper and 1/2 tsp lemon zest. Taste and adjust salt very sparingly (Pecorino is salty). Keep warm or return to very low heat to hold; do not boil.

If the homemade bread is not toasted, preheat grill or oven to medium-high. Lightly brush bread slices with 1 tablespoon olive oil and toast on the grill or under the broiler for 1–2 minutes per side until golden and slightly crisp. Set aside to cool slightly.

Arrange: On a large platter or individual plates, spread small dollops of Pecorino cream where desired. Fan grilled aubergine and courgette slices, place grilled asparagus spears in a neat bundle, and spoon cherry tomato confit alongside or in small ramekins. Tuck toasted bread slices around the vegetables.

Garnish with fresh basil leaves and sprinkle toasted pine nuts over the tomatoes and vegetables if using. Finish with a light drizzle of extra-virgin olive oil and a final grind of black pepper.

Serve warm or at room temperature as an antipasto. Provide extra Pecorino cream on the side for spreading.