Cured Meats and Cheeses
Ingredients
- 100 gParma ham (thinly sliced)
- 80 gCoppa (thinly sliced)
- 80 gBresaola (sliced)
- 80 gMortadella (sliced)
- 100 gParmesan cheese (in irregular chunks)
- 100 gPecorino cheese (sheep cheese) (sliced)
- 100 gGorgonzola cheese (in wedges)
- 50 gBlack olive (whole)
- 50 gGreen olive (whole)
- 100 gGrissini plain (without sesame) (whole)
- 2 tbspExtra virgin olive oil (for serving)
- 40 gPeperoncini (drained)
Method
A characterful platter where the noble fats of Italian cured meats shine. The cheeses offer clean breaks and varied textures, from the creaminess of gorgonzola to the tight grain of parmesan.
- 1
Break the parmesan with the tip of a knife to obtain irregular blocks that reveal its grain. Slice the pecorino into 5 mm thick slices. Cut the gorgonzola into clean wedges without crushing it.
- 2
Ruffle the Parma ham and coppa to give volume and air to the slices. Arrange the bresaola flat to appreciate its purple color. The mortadella should be folded into a fan shape.
- 3
Distribute the black olives, green olives, and peperoncini in the gaps to add a spicy touch. Drizzle extra virgin olive oil over the parmesan and pecorino. Arrange the breadsticks on the side of the board for crunch.
Frequently asked questions
How do you get this dish right?
- Take the cheeses out of the fridge 30 minutes before serving to let their aromas develop.
- Do not cut the parmesan in straight lines; use the tip of a knife to break it along its natural grain.
How long does this dish keep?
Consume immediately. Cured meats oxidize and dry out quickly when exposed to air.
