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Winter antipasto plate

Name: Winter antipasto plate
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 small garlic clove, finely chopped; 1 anchovy, finely chopped; 100g baby spinach leaves; Good-quality olive tapenade, to serve; 2-3 balls of fresh mozzarella, torn; 1 1/2 cups chickpea (besan) flour, sifted; 2 tbs olive oil, plus extra to shallow fry; 1 leek (pale part only), thinly sliced; 2 garlic cloves, thinly sliced; 2 tbs finely chopped rosemary leaves; 1/2 tsp each chilli flakes and sweet paprika; 1 tsp ground coriander; 2 tsp ground cumin; 400g can chickpeas, rinsed, drained

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

Forget piles of marinated veg and cured meats - Tobie's tip for the best antipasto is to keep it simple. Farinata and good quality tapanade is enough.

1 tbs olive oil
1 small garlic clove, finely chopped
1 anchovy, finely chopped
100g baby spinach leaves
Good-quality olive tapenade, to serve
2-3 balls of fresh mozzarella, torn

Rosemary farinata (makes 6)

1 1/2 cups chickpea (besan) flour, sifted
2 tbs olive oil, plus extra to shallow fry
1 leek (pale part only), thinly sliced
2 garlic cloves, thinly sliced
2 tbs finely chopped rosemary leaves
1/2 tsp each chilli flakes and sweet paprika
1 tsp ground coriander
2 tsp ground cumin
400g can chickpeas, rinsed, drained

Method

1.

For the farinata, whisk flour, a pinch of salt and 1 1/2 cups (375ml) water in a bowl until smooth. Set batter aside for 15 minutes to rest.
2.

Heat oil in a large non-stick frypan over medium-low heat. Cook the leek and garlic for 2-3 minutes until leek starts to soften. Add rosemary and spices and cook, stirring, for 2-3 minutes until fragrant. Set mixture aside in a bowl. Blend chickpeas in a food processor until coarsely chopped. Stir into the batter with the leek mixture until combined. Add a little water to thin to pancake-batter consistency if necessary.
3.

Heat oil in a pan over medium-low heat.
4.

Cook the garlic, anchovy and spinach for 1 minute until wilted. Season. Set aside.
5.

Wipe pan clean, then heat 3cm oil over medium heat. Once oil is hot, add 1/2 cup batter, swirling pan to coat. Cook for 1-2 minutes each side until golden. Drain on paper towel. Repeat to make 6 pancakes.
6.

Serve farinata with tapenade to spread and the mozzarella and wilted spinach.