What makes a restaurant your favorite go to place?  For me, a restaurant has to offer great tasting food and consistent food quality. Yes, CONSISTENT FOOD QUALITY is on the top! Even if  a restaurant serves 5 good things on their menu. If they can nail the recipe once, I expect them to nail it every SINGLE time.  I like trying new things but if I like a particular dish, I will always order it again. The dish becomes part of my comfort food list. More on my restaurant assessment rating system later.

On my last trip to Lahore, I was introduced to the world of Cosa restaurants. I have had their ice cream many times but couldn’t get a chance to have a proper dinner.  Marya –who is probably the most avid fan of Cosa, ordered the best from their menu for us. Cosa had me in for a surprise with the most amazing anti-pasto platter. It was a true vegetarian treat. The platter had beautifully grilled vegetables, with a tomato sauce on side and served with toasted bread. With restaurant’s family history in Italy- the food quality at Cosa surely depicts the passion required to make perfect food. If you are around in Lahore, Pakistan, it is one of the must eat outs place. Try steaks, pastas, burgers, anything!

I had to try out the anti-pasto platter in my kitchen (knowing how my visits to Lahore will be limited). Let’s be honest, the taste was in no comparison as awesome to Cosa –but still it really helped my craving! This is a great dish to serve as a party platter.

You can pick different veggies on the platter, even add salami, different types of cheese and make your own anti-pasti platters.

 

Dressing

• 3 tablespoon of Lemon Juice
• 3 tablespoon of Balsamic vinegar
• 1 tsp sugar or honey
• 2 teaspoon Olive oil
• ¼ tsp salt
• 2 cloves garlic minced.

Mix the above ingredients and whisk them lightly. Check for sourness/ sweetness balance. This is a pretty tangy dressing. So adjust by adding sugar.

Vegetables

Marinate the following or any vegetables in the dressing and let it sit in fridge for an hour or so. I am suggesting this because I liked the platter a little cold

• 1-2 zucchini- sliced thinly and grilled/ sauteed in olive oil till soft
• 1 egg plant sliced thinly and grilled till soft
• 8-10 Green olives
• Sun dried tomatoes (i bought a jar from grocery store)

On the Side

Bread pieces- cut in small triangles and toasted.

You can also add  Salsa Sauce (not chunky but a puree)

Sprinkle with veggies with oregano and fresh parsley