Trio of antipasti

Method

1. To make the polenta chips, grease a baking dish with oil and line with cling film.

2. Heat the stock with the rosemary and Parmesan rind in a large saucepan. Tip the quick-cook polenta in and whisk. Simmer for 5 minutes to thicken and then remove the rosemary and the rind and add the grated Parmesan. Tip into the baking dish and chill for a few hours to firm up in the fridge.

3. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. Break the polenta into pieces. Place the milk and fine polenta in wide bowls. Dip the pieces in milk and then in the fine polenta. Deep fry until golden and soft in the middle. Transfer to kitchen paper to drain.

5. To make the burrata, place the basil and vegetable oil in a blender and blend until smooth. Pass through a fine sieve. Set aside.

6. Place the fennel and bay leaf in a small saucepan and add enough oil to cover the fennel. Cook over a low heat for 45 minutes then set the fennel aside. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

7. Heat the olive oil in a frying pan, add the garlic and cook for 1–2 minutes. Add the breadcrumbs and cook until toasted. Sprinkle with the parsley and season with salt and pepper.

8. Place the whole burrata on a serving plate. Top with the confit fennel and garnish with the breadcrumb mixture. Sprinkle with the pine nuts and drizzle with the basil oil.

9. To make the bruschetta, preheat a grill or griddle pan until hot and cook the bread until toasted.

10. Once cool enough to handle, rub with the ½ garlic clove. Drizzle with half of the oil.

11. Heat the remaining oil in a frying pan and fry the garlic slices for 1–2 minutes. Add the cavolo nero and cook until wilted.

12. Spread the ’nduja onto the toasted bread and then add the cavolo nero mixture. Crumble over the ricotta and sprinkle the chilli flakes over the top.

13. Serve all three dishes at the table, family style.