How to Create Your Own Italian Feast This Summer

Lauren Powell
by Lauren Powell

There’s nothing quite like enjoying fine cheeses, charcuterie, and fresh olives over cocktails with your #girlsquad on balmy summer nights. To help you host a dreamy evening full of delicious fare, the team at Maybe Frank—a new, buzzing pizzeria in Sydney’s Surry Hills—has created a simple Italian menu for you to whip up for your loved ones this party season, including exactly what should be on the ultimate antipasto board. Buon appetito!

Keep scrolling to see the recipes then shop the items you'll need for your own Italian extravaganza! 

Antipasto

PHOTO:

Courtesy of Maybe Frank

Ingredients for Marinate

3 cups olives

1 cup olive oil

3 cloves garlic chopped

Handful of basil leaves finely chopped

1 fresh chilli seeded and sliced

A generous sprinkling of sea salt

Note: Store in a cool place in an air-tight jar for at least 24 hours before serving.

Ingredients for Pesto

2 bunch of basil (just the leaf)

1 spoon of pinenuts

5 spoons of freshly grated parmesan

1 clove of garlic

One cup of olive oil

Directions

1. For the perfect Italian antipasto we suggest to buy a selection of Italian delicacies—our picks are generous servings of prosciutto and salami, which you can pick up at your local deli.

2. The next key ingredient is olives—we like to marinate our own in-house and there is no reason you can’t do the same at home. You can buy raw olives from most good supermarkets or specialty grocers and marinate with olive oil, finely chopped chilli, basil and sea salt.

3. Create pesto by placing half the cup of olive oil with, parmesan, garlic, pine nuts in a blender—as you blend, slowly add the basil and the rest of the oil until combined.

4. Place a whole buffalo mozzarella in the middle of the board and serve it with a drizzle of pesto and olive oil.

5. Serve with fresh crusty bread and grissini.

Pizza Dough

PHOTO:

Courtesy of Maybe Frank

Ingredients

1kg flour

1/2 litre water

28 grams fine salt

10 grams fresh yeast

25 grams extra virgin olive oil

Directions

1. Put all ingredients into a mixer and mix using the dough hook attachment—you can also knead from hand, if you don’t have this equipment at home. Simply start with half the flour and then as you knead the dough, add the flour slowly and make sure to sprinkle the flour generously on the surface you are kneading on. Knead for at least 7 minutes.

2. Let the dough rest for 15 minutes.

3. From here, roll one or two balls depending what size tray you can fit in your oven and then cover dough with a wet tea towel. Leave to rise, for at least an hour (we let ours rest for up to three days, but an hour or so is fine for the home chef).

4. When the ball is raised (should double in size as a guide) open it up on the tray and put on top tomato paste, add fresh buffalo mozzarella roughly teared (make sure it is not too watery) and then add your favourite toppings.

5. Choose your toppings—anything goes here, it is so quick and easy from here on in—you can let your guests decide! (Note: The Capricciosa is a favourite at Maybe Frank which includes mushroom, ham, artichoke and olives.)

6. Put in the oven at 250 degrees for 10-15 minutes.

 Tip: If you decide to use prosciutto crudo as a topping, the secret is to add it after u pull the pizza out of the oven!

The Sophia Cocktail

PHOTO:

Courtesy of Maybe Frank

Ingredients for Cocktail

40ml Cocchi Rosa, an aperitif wine from Italy – Rose works perfectly too

15ml Fino Sherry (a dry, pale sherry)

15ml Tequila

10ml rose syrup

Ingredients for Rose Syrup

2 part caster sugar

1 part hot water

1 fresh rose

1 teaspoon of rose water

Directions

1. Create rose syrup by combining into a bowl and leaving overnight. Keep in the fridge to use as required.

2. Combine everything into a mixing glass and stir gently with a handful of ice.

3. Put your desired serving glasses in the freezer prior and pull out just when ready to serve.

Williams-Sonoma Bread Board With Handle ( $65 ) ($52)

What is your favourite Italian meal?

Opening image courtesy of the Vegetarian Times.

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