Affettati & Formaggi Recipe
Prosciutto, capicola, sopressata, aged provolone, queen olives & kalamata, pickled peppers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Charcuterie
Cheeses & Accompaniments
Method
Charcuterie
- 1
Arrange cured meats
Remove prosciutto, capicola, and soppressata from refrigerator 10–15 minutes before serving to take the chill off. On a large wooden board or platter, fan the prosciutto into loose ribbons (fold slices in half or thirds), arrange capicola in slightly overlapping rosettes, and lay soppressata in small stacks or slices. Leave space between piles so flavors are distinct.
Cheeses & Accompaniments
- 2
Prepare cheese
Slice the aged provolone into thin slices or bite-sized triangles. Arrange the cheese on the board opposite the meats, leaving room for olives and peppers. If desired, stack slices slightly or lean them against each other for visual height.
- 3
Prep olives and peppers
If olives are not pitted, remove pits and pat dry with paper towel. Halve the pickled cherry peppers lengthwise and remove seeds if you prefer less heat. Place queen olives in one small pile and kalamata in another, in small bowls or directly on the board to keep brine contained.
- 4
Dress and season
Drizzle 1 tablespoon of extra-virgin olive oil lightly over the provolone and a little on the pickled peppers to tame acidity. Sprinkle freshly ground black pepper evenly over the cheese and meats (avoid salt; cured meats are already salty). Tuck rosemary sprigs among the components for aroma.
- 5