Antipasti de salumi

  • Preparation Time20 mins
  • Serves12
  • DifficultyEasy

For the antipasti

16 slices prosciutto di Parma or prosciutto San Daniele
16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
16 slices imported mortadella
16 slices imported sopressata
140g imported bresaola, sliced paper thin
110g fontina, thinly sliced and cut into decorative Christmas tree shapes
150g mozzarella, sliced 0.5cm thick and cut into decorative star shapes
1 honeydew, for garnish
1 cantaloupe, for garnish

For the bresaola con olio, limone, e Parmigiano

140g imported bresaola, sliced paper thin
4 tbsp extra-virgin olive oil
1 large lemon, juiced
Freshly ground black pepper
30g Parmesan, thinly shaved
1) For the antipasti: Arrange all ingredients decoratively on platter.

2) For the bresaola: Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+