Platter of Cured Meats
Photography by Vanessa Wu.
Use a selection of any or all of these cured Italian meats and salamis. Good delicatessens will slice these to order, but many can be found ready-sliced and vacuum-packed in specialty food stores and supermarkets.
Serves: 6
INGREDIENTS
prosciutto bresaola mortadella with green olives hot and/or mild sopressata salami coppa prosciutella
½ a rockmelon
100 grams wild rocket
extra virgin olive oil
½ lemon
Parmesan or pecorino cheese, thinly shaved
METHOD
Arrange the meats on a large platter. Slice the rockmelon and place between the meats. Pile the rocket on top and drizzle with olive oil and a good squeeze of lemon juice. Season with salt and freshly ground pepper and scatter over the shaved Parmesan. Serve with grilled bread that has been rubbed with a cut clove of garlic.
Prosciutto: also known as Parma ham – a ham that has been seasoned, salt-cured and air dried. It must be sliced very thinly, after the rind has been removed.
Bresaola: dried, salted and aged beef fillet. It is sliced thinly and is delicious drizzled with olive oil and lemon juice.
Mortadella: a large smoked sausage from Bologna made from beef and pork. It is recognisable by the cubes of pork fat scattered through the sausage.
Sopressata salami: a dry-cured salami from southern Italy with a characteristic flattened shape and an uneven, “rustic” appearance when sliced. It often includes hot pepper and lots of garlic. Slice thinly.
Coppa: dry-cured pork shoulder or neck, lightly seasoned with red wine or white wine, garlic and herbs, salted, then stuffed (as a whole joint) into a natural casing and hung for up to six months to cure.
Prosciutella: a type of sausage, similar to mortadella but with cubes of prosciutto thoughout.
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