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Salumi E Formaggi Recipe

Name: Lynora's Italian Restaurants Salumi E Formaggi Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 slices Prosciutto di Parma, thinly sliced; 8 slices Soppressata or Finocchiona, sliced; 8 slices Coppa (capocollo), sliced; 8 slices Salami (mild or spicy), sliced; 80 g Parmigiano-Reggiano, cut into shards; 80 g Aged Manchego or Pecorino, wedges; 150 g Soft cheese (Burrata or fresh Mozzarella); 100 g Semi-soft cheese (Fontina or Taleggio), sliced; 12 pieces Cornichons or small pickles; 100 g Marinated olives (mixed green and Kalamata); 80 g Roasted red peppers, sliced; 3 tbs Fig jam or whole fruit preserves; 2 tbs Honey (mild, runny); 1 tsp Dijon mustard; 1 tsp Whole grain mustard; 1 loaf Baguette, thinly sliced and lightly toasted; 150 g Assorted crackers; 2 sprigs Fresh rosemary sprigs; 60 g Toasted walnuts or Marcona almonds; 1 tbs Extra-virgin olive oil; 1 tsp Freshly cracked black pepper

Inspired by Lynora's Italian Restaurant

Time35m

Serves6

Make Salumi E Formaggi Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Charcuterie

8 slices Prosciutto di Parma, thinly sliced

8 slices Soppressata or Finocchiona, sliced

8 slices Coppa (capocollo), sliced

8 slices Salami (mild or spicy), sliced

Cheeses

2.82 oz (80 g) Parmigiano-Reggiano, cut into shards

2.82 oz (80 g) Aged Manchego or Pecorino, wedges

5.29 oz (150 g) Soft cheese (Burrata or fresh Mozzarella)

3 1/2 oz (100 g) Semi-soft cheese (Fontina or Taleggio), sliced

Accompaniments

12 pieces Cornichons or small pickles

3 1/2 oz (100 g) Marinated olives (mixed green and Kalamata)

2.82 oz (80 g) Roasted red peppers, sliced

3 tbs Fig jam or whole fruit preserves

2 tbs Honey (mild, runny)

1 tsp Dijon mustard

1 tsp Whole grain mustard

Bread & Crackers

1 loaf Baguette, thinly sliced and lightly toasted

5.29 oz (150 g) Assorted crackers

Garnish & Finishing

2 sprigs Fresh rosemary sprigs

2 1/8 oz (60 g) Toasted walnuts or Marcona almonds

1 tbs Extra-virgin olive oil

1 tsp Freshly cracked black pepper

Method

Charcuterie

Arrange Cured Meats

Remove cold meats from the refrigerator 20–30 minutes before serving so flavors open. On a large wooden board or platter, fan out prosciutto slices in loose folds, create small layered piles of soppressata and coppa, and arrange salami in overlapping circles. Leave space on the board for cheeses and accompaniments.

Cheeses

Prepare Cheeses

Bring cheeses to room temperature (~20–30 minutes) before serving to maximize flavor. Cut Parmigiano-Reggiano into bite-size shards using a knife or vegetable peeler. Cut Manchego/Pecorino into 1–1.5 cm thick wedges. Slice semi-soft cheese into pieces easy to pick up. If using burrata, place whole in a small bowl and drizzle 1 tsp olive oil over it. Arrange each cheese in its own area on the board, leaving space between types so flavors don’t mingle.

Accompaniments

Place Small Bites

Spoon fig jam into a small bowl and place near the cheeses that pair well with sweetness (Parmigiano, Manchego). Place dijon and whole-grain mustard each in small spoons or ramekins. Scatter cornichons and marinated olives in small piles around the board. Neatly arrange roasted red peppers adjacent to mild cheeses. Place honey in a small dish and keep a honey dipper or spoon nearby.

Bread & Crackers

Prepare and Arrange Bread

Thinly slice the baguette on the diagonal and toast or grill slices until lightly golden (about 4–6 minutes at 200°C/400°F or in a skillet ~1–2 minutes per side). Fan the toasted slices on one side of the board and fill gaps with assorted crackers so guests have varied textures.

Garnish & Finishing

Finish and Serve

Scatter toasted walnuts or Marcona almonds in small piles. Tuck rosemary sprigs between meats and cheeses for aroma. Lightly drizzle 1 tablespoon extra-virgin olive oil over the burrata and sprinkle a pinch (about 1 tsp) of freshly cracked black pepper across suitable cheeses. Place small cheese knives and toothpicks around the board. Serve immediately so everything is at its best.