|
Affettati Misti
© Wickedfood Cooking School It MC 170910
As part of the Italian month, here is the recipe for a typical antipasto platter, with a selection of cured and processed meats with the contrast of flavour and appearance. Maestrantonio in lIlovo has a small but very good selection of imported Italian meats as well as incredibly knowledgeable staff to assist in putting together a complementary selection. Typically one should aim at ±6 to 8 slices of meat per person for a starter. Instead of melon or figs use thin slices of pear, mango, or olives.
1 – 2 slices per person of mortadella, prosciutto, coppa, bresaola and salami
1 packet rocket leaves, washed
1 lemon, cut into wedges
1 sweet melon and/or 1 ripe fig per person
Extra virgin olive oil
Fresh black pepper
±1/2 cup small gherkins
±1/2 cup pickled onions
±1/2 cup green olives
1 Ciabatta or other Italian country style bread
- Arrange the meats attractively on a large platter, together with the rocket leaves, lemon wedges and fruit.
- Drizzle with olive oil and season with pepper.
- Place the gherkins, onions and olives in separate bowls.
Serves 6 to 8
|
