Cucina ALFRESCO

Italian cooking is all about making fresh seasonal produce the hero. Here, our Test Kitchen team turns up the flavour volume with recipes designed for leisurely summer feasting. Bravissimo!

ANTIPASTO PLATTER

PREP + COOK TIME 20 MINUTES SERVES 6

grissini, prosciutto, baby carrots, cucumber, flat beans and grape tomatoes, to serve

GREEN OLIVE DIP

• 200g pitted Sicilian green olives, drained (see notes)
• ½ teaspoon fresh thyme leaves
• 1 teaspoon finely grated lemon rind
• 250g light sour cream
• 2 teaspoons extra virgin olive oil

1 Place olives, thyme, lemon rind and sour cream in a small food processor; process until almost smooth but with some texture. Season with freshly ground black pepper. Transfer to a small bowl and drizzle with olive oil.

MARINATED BOCCONCINI

• 2 medium (300g) ripe Roma tomatoes
• 2 tablespoons dukkah (see notes)
• 1 tablespoon finely chopped fresh flat-leaf parsley 300g cherry bocconcini, drained

1 Grill the whole tomatoes on all sides over a flame until blackened all over. If you don’t have a gas cooktop, you can grill the tomatoes on a preheated char-grill pan). Remove from heat, peel skins and discard. Chop finely; transfer to a bowl. Stir through remaining ingredients.

GRILLED PEACHES WITH WHIPPED RICOTTA & AMARETTI

PREP + COOK TIME 35 MINUTES SERVES 6