Cured Meats and Cheeses

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 713
• Protein: 44 g
• Carbs: 23 g
• Fat: 51 g

Ingredients

• 100 g Parma ham ( thinly sliced )
• 80 g Coppa ( thinly sliced )
• 80 g Bresaola ( sliced )
• 80 g Mortadella ( sliced )
• 100 g Parmesan cheese ( in irregular chunks )
• 100 g Pecorino cheese (sheep cheese) ( sliced )
• 100 g Gorgonzola cheese ( in wedges )
• 50 g Black olive ( whole )
• 50 g Green olive ( whole )
• 100 g Grissini plain (without sesame) ( whole )
• 2 tbsp Extra virgin olive oil ( for serving )
• 40 g Peperoncini ( drained )

Instructions

1. Cheese preparation

   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. Plating the charcuterie

   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. Garnish and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Cured meats oxidize and dry out quickly when exposed to air.