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Trio of antipasti
Fruit and vegetables
1
rosemary
sprig
bunch fresh
basil
1
fennel
bulb, left whole
200ml/7fl oz oil, for covering
fennel
1
garlic
clove, finely chopped
1–2 tbsp chopped fresh flatleaf
parsley
1½
garlic
cloves, ½ left whole and 1 sliced
4
cavolo nero
leaves, roughly chopped
pinch dried red
chilli
flakes
Tins, packets and jars
400ml/14fl oz vegetable or
chicken stock
150g/5½oz quick-cook
polenta
75g/2¾oz fine
polenta
Cooking ingredients
vegetable oil
, for greasing and deep frying
2 tbsp
vegetable oil
1
bay leaf
2–4 tbsp
olive oil
40g/1½oz
pine nuts
, toasted
salt and freshly ground
black pepper
2–4 tbsp
olive oil
Dairy, eggs and chilled
1
Parmesan
rind, plus 80g/2¾oz
Parmesan
, grated
5 tbsp full-fat
milk
1
burrata
, left whole
75g/2¾oz
ricotta
Other
100g/3½oz
sourdough breadcrumbs
½
ciabatta
loaf, cut in half lengthways
50g/1¾oz ’nduja
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