This is my favourite Italian first course. If you can buy the meats and cheese from a specialist Italian deli, so much the better; alternatively, counters at supermarkets will cut you the correct quantities. You could serve it with some of the sharp Giardiniere Pickles. Then all it needs is some warm Italian bread and good, creamy butter.
|16 slices Mortadella (12 oz/350 g)|
|16 slices Parma ham (6 oz/175 g)|
|24 slices salami (10 oz/275 g)|
|1 lb (450 g) Mozzarella|
|4 tablespoons olive oil|
|freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book Three.
All you need to do is divide the meats and cheese equally among eight plates, garnish with the olives, cornichons and radishes, and just before serving, drizzle the cheese with the olive oil and season it with freshly milled black pepper.
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Bottle summer vegetables for a taste of summer in the depths of winter. These lovely Italian-style pickles are superb with a plate of charcuterie or cheeses and good bread.
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