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Campana Recipe

Name: Rudy's Pizza Napoletana - Spitalfields Campana Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 300 g Bufala mozzarella; 120 g Prosciutto crudo (thinly sliced); 100 g Finocchiona salame (thinly sliced); 100 g Spianata piccante (thinly sliced); 80 g Wild rocket (arugula); 120 g Oven-dried tomatoes; 1 each Lemon; 1 loaf House bread (ciabatta or country loaf), sliced; 3 tbs Extra-virgin olive oil; 1 tsp Sea salt; 1 tsp Freshly ground black pepper; 2 tbs Optional: balsamic reduction; 500 g Ripe plum or cherry tomatoes, halved; 2 tbs Extra-virgin olive oil; 1 tsp Salt; 1 tsp Dried oregano

Inspired by Rudy's Pizza Napoletana - Spitalfields

Time50m

Serves3

Three or more to shareBufala mozzarella, prosciutto crudo, finocchiona salame, spianata piccante, wild rocket, oven-dried tomato, house bread

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Ingredients

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Charcuterie & Cheese

10.6 oz (300 g) Bufala mozzarella

4 1/4 oz (120 g) Prosciutto crudo (thinly sliced)

3 1/2 oz (100 g) Finocchiona salame (thinly sliced)

3 1/2 oz (100 g) Spianata piccante (thinly sliced)

Greens & Vegetables

2.82 oz (80 g) Wild rocket (arugula)

4 1/4 oz (120 g) Oven-dried tomatoes

1 each Lemon

House Bread & Add-ons

1 loaf House bread (ciabatta or country loaf), sliced

3 tbs Extra-virgin olive oil

1 tsp Sea salt

1 tsp Freshly ground black pepper

2 tbs Optional: balsamic reduction

To Make Oven-Dried Tomatoes (if not pre-made)

1 1/8 lb (500 g) Ripe plum or cherry tomatoes, halved

2 tbs Extra-virgin olive oil

1 tsp Celtic sea salt

1 tsp Dried oregano

Method

To Make Oven-Dried Tomatoes (optional)

Preheat and prepare

Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.

Season tomatoes

Toss halved tomatoes with 2 tbs extra-virgin olive oil, 1 tsp salt and 1 tsp dried oregano. Arrange cut side up in a single layer on the prepared sheet.

Slow-roast

Roast in the oven for 2 to 3 hours, until tomatoes are greatly reduced, slightly caramelized at the edges and somewhat leathery but not burnt. Remove and cool. If making ahead, store in olive oil in the fridge for up to 7 days.

Assembly: Charcuterie Board (Campana) — serves 3–4

Prepare bread

If the house bread is whole, slice 1 loaf into 1–1.5 cm thick slices. Lightly brush both sides with 1 tbs olive oil and toast on a hot grill pan or under a broiler for 2–3 minutes per side until golden and crisp. Keep warm.

Drain and tear buffalo mozzarella

Drain the bufala mozzarella well to avoid excess moisture: place in a sieve over a bowl for 10 minutes and gently pat with paper towel. Tear the mozzarella into bite-size pieces with your hands to retain texture and place in a small mound on the board.

Arrange cured meats

Fan the prosciutto crudo slices in one area of the board. Fold or roll the finocchiona salame and spianata piccante slices into loose rosettes or folds and place near the prosciutto, creating visual separation between the meat varieties.

Add oven-dried tomatoes

Scatter or pile the oven-dried tomatoes in a small dish or directly on the board. If you made them yourself, spoon any flavored oil over them. Reserve about 120 g total for the board.

Dress the rocket

In a small bowl toss 80 g wild rocket with 2 tbs extra-virgin olive oil, a squeeze of half the lemon, a pinch of sea salt and a grind of black pepper. Taste and adjust with the remaining lemon half if needed. Place the dressed rocket on the board in a pile that guests can take from.

Season mozzarella

Drizzle about 1 tbs extra-virgin olive oil over the torn mozzarella, season lightly with a pinch of sea salt and a grind of black pepper. Place adjacent to the meats and tomatoes so guests can combine bites.

Finish bread & optional glaze

Arrange the toasted house bread slices around the board. If using, drizzle up to 2 tbs balsamic reduction over the mozzarella or place in a small dipping ramekin for guests to use sparingly.

Final touches & serve

Scatter any small leftovers (crumbs of salami, a few extra tomato pieces) to fill gaps and make the board generous. Provide small forks or toothpicks and a knife for the mozzarella. Serve immediately so bread stays crisp and mozzarella is cool and tender.