Chef Dino of the Italian restaurant "Faule Magd" in Ueberlingen/Germany, made this antipasti platter for me several times. I decided to recreate it at home.

  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Makes 4 servings.

Last page update: 12 February 2017


  • For the pesto:
  • 50 grams pine nuts
  • 1 tablespoon minced garlic
  • 35 grams (1.5 oz) freshly grated parmesan cheese
  • 50 ml olive oil (3.5 tablespoons)
  • 1 bunch (≈25 grams ; 10 oz) of fresh basil, ends of the stalks removed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chili powder (cayenne pepper)

  • For the platter:
  • 12 slices of pancetta
  • This is an Italian bacon, made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices.
  • 12 slices of prosciuto di parma
  • serrano ham is fine too
  • 8 slices of capocollo ("coppa")
  • This is an Italian porc cold cut, made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck.
  • 4 slices of bacon (F: lard fumé de porc - not "bacon")
  • 1 red bell pepper, medium size (paprika, F: poivron)
  • 250-300 gr net/drained (½ lb) large mozarella balls (2 balls)
  • 200-300 gr net/drained (½ lb) small mozarella balls (about 40 balls)
  • Rucola (rugula, US: arugula, UK: rocket, F: roquette)
  • 16 artichoke hearts (1 large can), rinced
  • 1 zucchini (F: courgette), cleaned and cut into 1cm (1/2 inch) thick slices
  • 2 tablespoons of Italian or Provencal dried-spice mix (oregano, thyme, basil, majoram)
  • Coarse sea salt
  • Fresh pesto - see ingredients above and recipe below.
  • Optional: 50 grams (2 oz.) gorgonzola cheese
  • Optional: 8 frigitelli (yellow/greenish pickled pepperoni peppers)
  • if your grocery or deli store doesn't have them, try espelette or anglet peppers (mild red pepper), fried in some olive oil at low heat and some coarse salt added.
  • Optional: 2 dozen marinated olives
  • I tend to hate olives, but I don't mind olive all'arancia - small black olives marinated in wine vinegar, olive oil, finely diced orange peel, garlic and chili pepper. I also don't mind Greek-style olives, in olive olive oil, lemon juice, rosemary, coriander, and garlic.
  • Optional: 1 ripe (but firm) avocado, pit removed, peeled, sliced lengthwise into 8 wedges (2 per serving)
  • Optional: 8 tablespoons of pomegranate seeds

    • For the dressing:
    • Good olive oil
    • Balsamic vinegar
    • Some sugar


    • Griddle, preferably ribbed (to get nice grill marks).
    • Frying pan.


    • For the pesto:
    • Put all ingredients in a food processor / kitchen machine, and whiz until a puree consistency is obtained (you may have to stop several times and scrape the ingredients off the inside of the machine with a spatula). Done!

    • For the platter:
    • Drain the small mozzarella balls, blot them dry with kitchen paper, put them in a small bowl with pesto, and swirl them around until fully covered with the pesto
    • Drain the large mozzarella balls, blot them dry with kitchen paper, and cut in half
    • Iin a frying pan, fry the bacon slices until browned on both sides but not crispy - do not add oil or butter to the pan!
    • Drain the artichoke hearts, carefully squeeze each one in your fist to get the liquid out (do not mush them!), then cut in half lengthwise.
    • Spread some olive oil on a hot ribbed griddle (or griddle pan, or a grill), and cook the halved artichoke hearts on both sides until they have a nice grill pattern; then sprinkle with some of the spice mix and some salt
    • same with zucchini slices
    • Cut the red pepper lengthwise into thin strips (about 1/ cm ; 1/4"), seeds and core of the pepper removed, then grill as above.
    • Drizzle some olive oil over each plate
    • Make a standard vinaigrette by whisking up some olive oil, balsamic vinegar, and some sugar
    • Put a small heap of rucola at the center of each plate, and drizzle some vinaigrette over it
    • Put a quarter of the (warm) sliced grilled red pepper on top of the rucola
    • Drape the prosicuto slices on the plate, from the rucola to the edge of the plate, evenly spaced around the rucola - see photo below
    • Same with the capocollo slices
    • Put a quarter of the small mozzarella balls between a slice of capocollo and prosciutto, sprinkle some freshly ground black pepper on top
    • Same with the (still warm) zucchini
    • Same with the (still warm) artichoke hearts
    • Optional: same with a quarter of the gorgonzola
    • Wrap one fried bacon slice around each halved large mozzarella balls, and briefly put the wrapped balls in a hot frying pan
    • If the bacon slices are no longer warm and soft, quickly heat them up in the frying pan
    • If the bacon slices are too short, don't worry: just drape them across each cheese ball.
    • Optional: add 1-2 tablespoons of pomegranate seeds
    • Optional: add 2 avocado wedges; you may put some of the pesto on it.


    Buon appetito!


    • Serve on large plates (25 cm , 10 inch diameter)
    • Serve with grissini (Italian breadsticks). My recipe - also from Dino - is here.

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    ©2004-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.