MORE PLEASE - APERIFEAST

The perfect picky supper - Caponata, Marinated Ricotta and Garlic Flatbreads.

Hello sweet More Please subscribers! I am thrilled as always to have you here, your support means so very much to me.

I decided this month that it was high time we did a “menu” of sorts over here, as an alternative to the more involved Dinner Party feast that I sent out today. And so, I bring you Aperifeast. It’s food for an evening where you probably won’t sit down at a table properly - you’re outside in the garden having some bevs, or in front of the TV on the sofa. I guess it’s kind of girl-dinner/picky tea inspired? But more chic, of course.

I made Caponata for the first time this summer season a couple of weeks back when I served it at a pop up aperitivo evening that I was cooking. I had forgotten the utter joy of methodical aubergine frying and the pure magic of the agrodolce (sweet and sour). It takes a little time but having it on hand to scoop with warm garlic bread whilst sipping on a spritz makes it oh so worth it. I will be cooking it all summer long.

Speaking of garlic bread, we are going to make it. It’s a must for my girl-dinner and these crusty, glorious flatbreads are wonderfully hands-off. You make the dough the night before and then you just roll them when you need them. Baked and then slathered in fresh garlic butter ; sure, they aren’t exactly original but if it ain’t broke?

To go with our Caponata and Garlic Bread I wanted something a bit creamy and a bit spicy, so in comes Marinated Ricotta. Good ricotta is so luscious and even more so when doused in honey, olive oil, chopped red chilli and lemon zest. It’s sort of a souped up version of the worlds greatest dip - cream cheese with sweet chilli sauce on top. It’s heaven and goes so well with our other dishes.