Everything on the cutting board starts the party! Four themed compositions to put on the table for an aperitif at your fingertips
When the time comes to sit down, everyone is sitting on the cutting board. Enough mothers who serve every dish and aunts who steal trays to feed guests, relaxation is Christmas.
Platter of cold cuts
100 g of Coppa Piacentina Dop, 100 g of Bresaola della Valtellina Igp, 80 g of Prosciutto di Parma Dop, 80 g of Prosciutto di Modena Dop, 80 g of Prosciutto Toscano Dop, 2 Salamini Dop Italian salami 200 g, 100 g of Felino Salame Igp, 80 g of Soppressata di Calabria Dop, 100 g of Mortadella Bologna Igp, 100 g of Speck Alto Adige Igp. Serve with bread, white grapes, onions and gherkins, Annurca apples and puff pastry breadsticks.
BREAD BREADS: brush the spread pastry (230 g) with water and sprinkle with paprika. Cut it into strips and twist them. Place them in a baking dish and bake at 190 ° C for 12-15 minutes.
Chopping board of shells and shellfish
8 oysters, 8 razor clams, 8 red prawns, 8 scallops, 8 sea truffles, 8 fasolari, 8 pies d'asino, 8 prawns, salted kombu seaweed to taste. Serve with lemon slices, blackberries and raspberries, raspberry vinegar (100 g of apple vinegar mixed with 8 raspberries, left to infuse for 2 hours and then filtered) and pepper butter.
PEPPER BUTTER: work vigorously 250 g of soft butter with a tablespoon of crushed pepper, mixing it evenly; spread it in a small bowl, leveling it on the surface.
Cheese platter
Approximately 100 g for each type of cheese, variable and to be sorted according to taste: Grana Padano Dop, Marzolino, Gruyère Dop, Tête de Moine Dop, cured ricotta cheese, smoked caciocavallo, Sbrinz Dop, quartirolo, flowered goat flake, gorgonzola , Argental brebirousse, goat Losa®, goat caciotta, stracchino. Served with black grapes, walnuts, chestnut honey and syruped chestnuts.
SCIROPPATE CHESTNUTS: bring to the boil 100 g of water with 300 g of sugar, 1 red pepper and 1 vanilla pod; add 300 g of boiled chestnuts, cook for 5 minutes, let cool and remove vanilla and chilli.
Vegetable cutting board
2 stalks of celery, 1 thistle and 2 yellow stick carrots, 2 lettuce hearts and 1 fennel cut into wedges, 1/2 purple cauliflower, 1/2 Roman broccoli and 1 broccoli with florets, 8 puntarelle, 8 baby carrots, 8 turnip greens, 8 radishes, 1 head of peeled radicchio, fennel and pea sprouts. Serve with herb vinaigrette and hummus.
HUMMUS: blend 240 g of boiled chickpeas with 80 g of tahina (sesame cream), 30 g of extra virgin olive oil, 30 g of lemon juice, a small piece of garlic to taste, salt and pepper. To obtain a creamy consistency, add, if necessary, a drop of water.
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