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Entries in Snap! (8)

Wednesday
Sep212011

Snap! Today FFF is eating...

WHAT: Buffalo mozzarella and antipasto plate.

WHERE: The River Café, London.

WHY I’M FFF-ING LOVE IT: This is possibly the best food I have ever eaten! Super fresh, Italian inspired flavours done to perfection — food doesn’t get any better than this.

If you can’t get to the River Cafe…
Try these fabulously simple ideas to create your own antipasto masterpiece from River Cafe: Two Easy by (food legends) Rose Gray & Ruth Rogers. Each of these ideas utilise mozzarella — buy the freshest buffalo mozzarella you can find!

Grilled aubergine, roast tomato
Cut the plum tomatoes in half lengthways, and remove the seeds. Season with salt and pepper, and drizzle with extra-virgin olive oil. Bake in a 200C/400F/gas mark 6 oven for 15 minutes. Slice an aubergine into 1cm discs, and grill on both sides. Toss with basil, olive oil and lemon juice. Season and place on the plate with the tomatoes and mozzarella.

Raw zucchini, prosciutto
Using a Y-shaped potato peeler, shred the zucchini into fine ribbons. Mix lemon juice with some olive oil, and season. Toss the zucchini in the dressing, adding a few rocket and mint leaves. Place on a plate, add the mozzarella, and lay slices of prosciutto over.

Summer herb, crème fraîche
Boil chard leaves until tender, then drain, cool and roughly chop. Dress with olive oil and lemon juice, and season. Slice the mozzarella into 1.5cm slices and place in a bowl. Add crème fraîche, seasoning and a few crushed fennel seeds. Roughly chop a little fresh basil, parsley and mint, and lightly stir into the cheese mixture. Place on the plate with the chard, and drizzle with olive oil.

Red and yellow peppers, capers
Wash the salt from the capers and drain. Grill a red and a yellow pepper until the skins are blackened. Peel, remove seeds, then tear lengthways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on the plate with mozzarella.

Marinated anchovy, spinach
Boil spinach leaves until tender, drain and cool. Wash and fillet the salted anchovies, add pepper, then squeeze over lemon juice. Mix together lemon juice and olive oil, and season. In the dressing, toss the rocket and, separately, the spinach, then combine. Put the greens on a plate with the mozzarella. Place the anchovies over the top.

Photo: FFF / Recipes: via the guardian.co.uk — for more, visit here.