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  • The Australian Women’s Weekly Food

    ALL THE TRIMMINGS and more!

    Nov 10, 2019 5 minutes

    FIG, PROSCIUTTO & ANTIPASTI SALAD

    PREP TIME 15 MINUTES SERVES 6

    12 slices prosciutto (180g), trimmed, cut into 2 or 3 pieces
    6 medium ripe figs (360g), halved
    ¼ cup (40g) sicilian green olives
    ¼ cup (40g) drained caperberries, rinsed
    300g marinated artichoke hearts, halved
    1 tablespoon red wine vinegar
    1 tablespoon extra virgin olive oil
    1 tablespoon fresh baby red radish leaves

    1 Arrange prosciutto and figs on serving plates; top with olives, caperberries and artichokes.

    2 Combine vinegar and oil in a small bowl; drizzle over salad. Serve sprinkled with radish leaves.

    ROAST VITELLO TONNATA

    PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4

    1 tablespoon olive oil
    900g veal rump
    40g butter, softened
    1 tablespoon finely chopped fresh sage
    1 medium red capsicum (200g), sliced
    1 medium yellow capsicum (200g), sliced

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