Antipasti de salumi

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Ingredients

  • For the antipasti:

  • 16 slices prosciutto di Parma or prosciutto San Daniele
  • 16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
  • 16 slices imported mortadella
  • 16 slices imported sopressata
  • 140g imported bresaola, sliced paper thin
  • 110g fontina, thinly sliced and cut into decorative Christmas tree shapes
  • 150g mozzarella, sliced 0.5cm thick and cut into decorative star shapes
  • 1 honeydew, for garnish
  • 1 cantaloupe, for garnish

  • For the bresaola con olio, limone, e Parmigiano:

  • 140g imported bresaola, sliced paper thin
  • 4 tbsp extra-virgin olive oil
  • 1 large lemon, juiced
  • Freshly ground black pepper
  • 30g Parmesan, thinly shaved

Use imperial measurements

Method

How to make Antipasti de salumi

1) For the antipasti: Arrange all ingredients decoratively on platter.

2) For the bresaola: Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.

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