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 (see related recipes below), 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|
|Oven temperatures and Conversions|
|Click here for information|
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.
Why not make your own bread to serve? It is much easier than you think, just take a look at our related recipes below.
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Pinzini is an Italian fried bread, each little triangle puffs up when it is cooked, serve warm sprinkled with salt
Serve with a small dish of olive oil to dip the Focaccia in
It's hard to believe that something so simple can be so wonderful
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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