Antipasto ‘di carne’ (of meat)
Ingredients
- 1 cacciatore salami, skin removed and cut into 12 slices
- 6 thin slices Prosciutto di Parma or San Daniele
- 1 thick (2.5cm/1 inch) slice of mortadella, cut into cubes
- Kalamata black olives, marinated in chilli flakes and dried oregano
- Parmigiano Reggiano, cut into cubes
How to Make It
Step
1
Buy the best quality ‘affetati’ (cold meats) your money can buy.
Step
2
Arrange the meats on a serving board or platter, layering some and rolling others. Add the cheese and olives to the platter. The antipasto platter can be prepared in advance and refrigerated.
Step
3
Remove the antipasto di carne (of meat) from the fridge 20 minutes before serving. Serve with plenty of bread. Buon appetito.
