Antipasto platter with Salumificio Rosa cured meats
Olivo
4 servings
15 minutes
520
Italian
Starter / sharing
Italian antipasto is more the art of assembling than of cooking. Good cured meat needs acidity, crunch and oil alongside it.
To kick off the weekend, for guests or with a glass of wine.
An easy recipe that sells itself: a quality cured-meat platter where the accompaniments lead to more Olivo products in the basket.
Ainekset
- 200–250 g Salumificio Rosa cured meats
- 100 ml olives
- Taralli or grissini
- Marinated vegetables
- Parmesan or another hard cheese
- 2 tbsp olive oil
- Balsamico or wine vinegar
- Rocket
Valmistusohje
- Arrange the cured meats loosely on a large platter.
- Add the olives, taralli, marinated vegetables and cheese in separate groups.
- Dress the rocket lightly with olive oil and vinegar.
- Finish the whole platter with a few drops of balsamico or good olive oil.
- Serve at room temperature.
