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FIG, PROSCIUTTO & ANTIPASTI SALAD
PREP TIME 15 MINUTES SERVES 6
12 slices prosciutto (180g), trimmed, cut into 2 or 3 pieces
6 medium ripe figs (360g), halved
¼ cup (40g) sicilian green olives
¼ cup (40g) drained caperberries, rinsed
300g marinated artichoke hearts, halved
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh baby red radish leaves
1 Arrange prosciutto and figs on serving plates; top with olives, caperberries and artichokes.
2 Combine vinegar and oil in a small bowl; drizzle over salad. Serve sprinkled with radish leaves.
ROAST VITELLO TONNATA
PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4
1 tablespoon olive oil
900g veal rump
40g butter, softened
1 tablespoon finely chopped fresh sage
1 medium red capsicum (200g), sliced
1 medium yellow capsicum (200g), sliced
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