Matt & Gary will be leading upcoming food tours of Italy and Spain next year.
It’s a culinary tour trying some of the most popular foods from the area.
To celebrate Gary and Matt are making Spanish and Italian appetisers:
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Gary will be team Spain and make gildas; Matt will be team Italy and make bruschetta.
Recipe below:
Aperitivo Selection – Matt Preston
Chunk of Old Parmesan with Balsamic or Honey
Break Parmesan into shards or chunks. Arrange on a board. Drizzle with aged balsamic or Ligurian honey just before serving.
Prosciutto, Salami & Olives
Arrange prosciutto and salami slices. Serve with marinated olives, olive oil drizzle, and lemon zest or basil.
Tomato, Mozzarella & Basil Bruschetta
Dice tomatoes, mix with olive oil, salt, pepper, basil. Toast bread, rub with garlic, top with tomato mix and mozzarella. Drizzle olive oil to serve.
Mortadella, Pistachio & Burrata Bruschetta
Toast bread. Spread burrata or stracciatella. Top with mortadella, sprinkle pistachios, drizzle olive oil.
Vitello Tonnato Skewers
Poach veal cubes in water with lemon, parsley, salt, and pepper until tender. Blend tuna, capers, mustard, lemon juice, and olive oil into a smooth mayo. Thread veal onto skewers, top with sauce, garnish with parsley.
Pintxos Selection – Gary Mehigan
Gildas – Two Ways
Traditional: Thread olive, anchovy, guindilla. Drizzle olive oil.
Jamon Style: Manchego cube, sun-dried tomato, folded Jamon, cornichon slice, olive oil drizzle.
Cheese Board Elements
Cut Manchego and Al Romero into wedges. Drizzle with olive oil. Serve with baguette slices.
Pintxos on Toasted Baguette
Toast baguette slices with olive oil.
Topping 1: Tuna, chives, capers, cornichon.
Topping 2: Goat’s cheese stuffed peppers with Jamon.
Topping 3: Heirloom tomato slices, olive oil, salt, pepper.
Patatas Fritas
Serve Spanish crisps plain or toss with paprika salt. Optional: serve with aioli or smoky paprika seasoning.
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