Italian Stallion Recipe

Toast pistachios

Preheat a small dry skillet over medium heat. Add the shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly.

Make pistachio pesto

In a food processor, combine the toasted pistachios, basil leaves, parsley (if using), grated Parmigiano-Reggiano, garlic clove, lemon juice, sea salt, and black pepper. Pulse several times to break down the nuts. With the processor running, stream in 60 ml of the extra virgin olive oil until the mixture becomes a coarse, spreadable pesto. Scrape down the sides and taste; adjust seasoning and add up to the remaining 20 ml oil for a looser consistency if desired. Transfer pesto to a bowl and set aside.

Prepare the beef tomato: slice the tomato into 5–8 mm (thin) rounds. Pat the slices lightly with paper towel to remove excess moisture so they don't make the board soggy.

Toast the bread: brush both sides of bread slices with a thin layer of olive oil and toast under a broiler or in a skillet until golden and crisp, about 1–2 minutes per side. Keep warm.

Arrange the meats: On a serving board or platter, fan the Prosciutto di Parma slices in one area and arrange the pancetta slices (folded or lightly rolled) nearby. Leave space in the center for cheese and pesto.

Add stracciatella: Spoon the stracciatella cheese into a small bowl or form a loose mound on the platter. If the stracciatella is very loose, place it in a shallow ramekin so it holds shape.

Place tomato slices: Lay tomato rounds near the cheese and charcuterie in a single layer or slightly overlapping. Lightly season tomato slices with a pinch of flaky sea salt and a drizzle (about 2 tsp) of extra virgin olive oil.

Add pistachio pesto: Dollop the pistachio pesto in small spoonfuls around the platter—near the cheese and tomatoes and a few on the board for guests to spread on bread.

Final touches: Scatter a few extra chopped pistachios over the stracciatella and tomatoes for crunch. Garnish with microgreens or torn basil leaves. Drizzle any remaining 1–2 tsp extra virgin olive oil over prosciutto and pancetta if desired, and finish with a light grind of black pepper.

Serve: Place toasted bread or crostini alongside the board. Encourage guests to spread stracciatella and pistachio pesto on bread, top with Prosciutto di Parma or pancetta, and add a tomato slice if desired. Serves 4 as an appetizer.