It's time for a party and this charcuterie platter is the ultimate attraction. Chef Daniel Mezzolo has combined the perfect combination of Italian cured meats to make your guests' mouths water.
200 grams Prosciutto
1 pound asparagus, blanched
100 grams Mortadella
100 grams Genoa Salami
100 grams Sopressata Salami
100 grams Cacciatore Salami
400 grams pearl bocconcini
1 cup cornichon pickles
1 cup mixed olives
1/2 cup dijon mustard
1/2 cup marinated artichokes
to serve breadsticks
to serve crostini and crackers
garnish grapes and nuts
Blanch asparagus for 30-45 seconds, until tender crisp.
Plunge into an ice bath to cool.
Wrap 1 piece of prosciutto tightly around 3-4 asparagus spears.
Using a sharp knife cut into 1 cm rounds to make “sushi”.
Use only half of prosciutto, saving the rest for board.
Fold slice of genoa loosely in thirds.
Spear with a toothpick and add either an olive, pearl bocconcini or 1/2 cherry tomato to end. Add to board.
Use mason jars of different heights to display pickles, olives, bocconcini, mustard, artichokes and breadsticks on board.
Drape meat in piles decoratively.
Serve meat at room temperature
Serving Size: 6-8