Italian-style sharing board
Serves: 6-8
Prep time: 1 hr 15 minsTotal time: 
Recipe photograph by Stuart West
Italian-style sharing board
A platter of tricolore joy, loaded with crispy rice balls, puffy fried bread, plump tomato salad and some classic antipasti favourites
Serves: 6-8
Prep time: 1 hr 15 minsTotal time: 
See more recipes
Nutritional information (serving (without extras for the board))
Calories
1006Kcal
Fat
58gr
Saturates
24gr
Carbs
93gr
Sugars
5gr
Fibre
4gr
Protein
30gr
Salt
4.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the arancini (makes 16)
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, sliced
- 2 rosemary sprigs, leaves picked and finely chopped
- 300g risotto rice
- 50ml white wine
- 800ml hot chicken stock (made using 1 stock pot or cube)
- 70g Grana Padano or Parmesan, finely grated
- 60g pack Inspired to Cook ’Nduja
- 2 medium eggs
- 75g plain flour, seasoned
- 75g panko breadcrumbs
- vegetable oil, to fry
For the gnocci fritto
- 300g white bread flour
- 1 tsp sea salt flakes, plus extra to serve
- 1⁄2 x 7g sachet of yeast
- 250g lard (45g cubed for the bread dough, the rest to fry)
- 2 rosemary sprigs, leaves picked and finely chopped
- 50g Grana Padano or Parmesan, finely grated
- sea salt flakes, to sprinkle
For the bagna cauda
- 2 whole garlic bulbs
- 300ml whole milk
- 1 x 100g jar anchovy fillets in oil, drained
- 50g unsalted butter, diced
For the burrata caprese salad
- 300g mixed tomatoes
- handful of fresh basil, torn
- 1 tbsp extra-virgin olive oil
- 1 x 150g ball burrata, drained
Step by step
- Start with the arancini. Heat the oil in a large frying pan and fry the shallots, garlic and rosemary for 3-4 minutes, until soft. Add the rice, stir to coat, then pour in the wine and let it bubble until absorbed. Slowly add the stock a ladleful at a time, letting it absorb before adding the next, stirring continuously. Once the rice is just cooked, stir in the cheese. Season and set aside to cool. Once cool, roll the rice into small balls and use your thumb to make an indent in the middle of each. Place 1 teaspoon of ’nduja in each indent and shape the rice around it. Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the risotto balls first in flour, then egg and finally crumbs, ensuring they are fully coated, then chill in the fridge.
- For the gnocci fritto, put the flour, salt, yeast, rosemary and cheese in a stand mixer fitted with a dough hook. Add the 45g of cubed lard and 175ml warm water. Knead for 4-5 minutes, until you have a smooth dough. Leave to rise in a greased bowl for 1 hour, or until doubled in size.
- For the bagna cauda, separate the garlic bulbs into cloves. Peel and split the cloves, remove any green shoots and put in a pan with the milk. Simmer gently for 15 minutes, until the garlic is soft, then strain the milk into a jug and return the garlic to the pan. Add enough milk to blitz the garlic into a smooth sauce using a stick blender. Add the anchovies, blitz again, then add the butter and stir until melted and combined. Keep warm.
- Return to the gnocci fritto. Knock back the dough on a floured worksurface and roll out into a rough rectangle. Cut the dough into 5cm squares. Heat the 250g lard in a large saucepan, then drop in the dough squares, 3 or 4 at a time, and fry until puffed up and golden, turning in the hot lard. Remove with a slotted spoon to some kitchen paper and season with salt flakes.
- To fry the arancini, fill a pan with vegetable oil to 5cm deep and heat. Fry the rice balls for 6-8 minutes, until golden. (You can make these in advance and reheat in the oven or air fryer before serving).
- For the caprese salad, halve or slice the tomatoes according to size. Toss with the basil, olive oil and seasoning in a serving dish then sit the burrata on top, drizzle over a little more oil and season with black pepper. Break into the burrata before serving.
- Place everything on a board, alongside the fresh vegetables, antipasti and meats.
