12 May Secrets from the Soumah Kitchen

Everyone loves our antipasti board.

When our patrons dine at our restaurant, our antipasti board is one of our most popular menu items and we cannot wait to bring it back to you when *this* is all over! For now, Chef Paul was happy to share some of his secrets on how to get a board looking and tasting as delicious as it does at our Trattoria.

“It all starts with quality ingredients; a nice mix of cured meats and seafood, olives, vegetables and cheese. We cure and marinate our own olives, cure the salmon, poach and pickle the octopus, and make our own ricotta. We add imported Italian prosciutto, good quality olive oil and house made vincotto. Whatever we don’t produce in-house, we source from quality – preferably local – suppliers. Crusty bread is a must, too! Try your favourite Italian grocer or delicatessen for any, or all, of these.”

Chef Paul’s Pickled Vegetables Recipe
Pickle Liquor
2 tbs mustard seeds
2 tbs fennel seeds
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 cup white wine vinegar
1 cup water
1 cup sugar

Vegetables 
Carrot
Green beans
Cauliflower
Capsicum (red and yellow)
Fennel

Cut the vegetables into similar sized pieces and place into sterilised preserving jar. In a medium sized saucepan, over low to medium heat, toast off the mustard and fennel seeds until fragrant. Add water, vinegar, sugar, herbs and bay leaf and bring to a simmer. Once simmering, pour over the vegetables. Allow to cool.

Buon Appetito!