La Dolce Vita Antipasti
Serving antipasti is a must when hosting La Dolce Vita dinner party. Tuna carpaccio, prosciutto with torn figs, and Calabrian chili butter with crusty bread make a beautiful spread of snacks for when guests arrive. Add in spiedini alla Romana, whipped ricotta, or maybe this citrus & avocado salad, and it’s una festa. Plus, they all pair very well with an Aperol Spritz:)
Like we’ve said here and again here, serving raw food at home doesn’t have to be intimidating — so don’t shy away from the tuna carpaccio! I promise you, it’s easier than you think, and you’ll look like a pro. As for the prosciutto with torn figs, no need for a recipe! Plan on about 2-3 oz of prosciutto per person, then let your eyes tell you how much fig and pistachio.
Sliced Prosciutto with Torn Figs
serves 4
shopping list —
good quality prosciutto
figs
finishing extra virgin olive oil
crushed pistachios
equipment —
serving plate or platter
your hands
steps —
Arrange the prosciutto on a serving platter or plate.
Tear figs by hand and arrange over the prosciutto. Drizzle with olive oil and a sprinkle of maldon, especially on the figs. Garnish with a sprinkle of crushed pistachios.
Tuna Carpaccio
serves 4
shopping list —
1/2# sushi-grade tuna
extra virgin olive oil for finishing
2 tbsp capers, drained
maldon or fleur de sel
freshly cracked black pepper
arugula, for garnish
lemon juice
calabrian chili oil optional
equipment —
sharp knife
meat mallet or small skillet
plastic wrap
platter or plates
small mixing bowl
steps —
Place the tuna in the freezer for up to an hour to make slicing easier. You can also place your platter in the freezer to ensure the tuna stays cold.
Using a very sharp knife, slice the tuna against the grain as thinly as you can, about 1/8 -1/4 inch thick.
Place a slice of tuna between two sheets of plastic wrap. Using a meat mallet or the back of a pan, gently pound the tuna until it’s paper thin and almost translucent.
Remove one side of the plastic wrap. Place the tuna in the palm of your hand (plastic wrap side down), and turn it over onto a platter so the plastic wrap is now on top. Peel off the plastic wrap.
Repeat with steps 3 and 4 with all the slices, arranging the tuna so it covers the entire platter, overlapping just slightly.
*Hosting Tip: If you want to make this ahead of time, cover your platter with plastic wrap and pop it in the refrigerator until your guests arrive.
Right before serving, generously drizzle olive oil and calabrian chili oil (if using) over the tuna. Season with a sprinkle of maldon, freshly cracked black pepper, the capers, and a squeeze of lemon juice. Toss the arugula in a small bowl with lemon juice, olive oil, and a sprinkle of salt and garnish over top.
*Chef Tip: Frying the capers gives a little more texture to the carpaccio. To do this, drain the capers and pat dry. Meanwhile, heat a few inches of oil in a saucepan to 350ºF. Add the capers to a small strainer that fits inside the pot, and submerge in the oil. They’ll pop so be careful! Gently agitate the strainer in the oil until all the capers are fried and golden brown. Remove from the oil and drain the capers on paper towels, sprinkling them with a small amount of salt.
Calabrian Chili Butter
makes 1#
shopping list —
1# unsalted butter, room temperature
10 oz jar calabrian chili, packed in oil
7-8 cloves garlic, minced
1 medium shallot, minced
lemon zest of 1 lemon
1/2 - 1 tsp paprika
salt to taste
equipment —
food processor
steps —
Drain the calabrian chilis from the oil and remove the seeds. You can reserve the oil if desired, especially if you’re making the tuna carpaccio.
In a food processor, add the butter, chili, garlic, shallot, lemon zest, paprika, and salt. Blend until smooth.
Serve with crusty bread or a spread of antipasti. Or roll in parchment if desired to store in the refrigerator or freezer.
Questions about these recipes? Email Britt at britt@parisdiningclub.com