Small Campana Recipe

Warm tomatoes (if using pre-made)

If your oven-dried tomatoes are cold from refrigeration, warm them briefly on a tray in a 300°F (150°C) oven for 5–7 minutes to take the chill off and concentrate flavors. Remove and set aside to cool slightly.

Toast bread

Preheat oven to 375°F (190°C). Arrange house bread slices in a single layer on a baking sheet. Brush each slice lightly with 1 tablespoon extra-virgin olive oil. Toast in the oven for 6–8 minutes or until edges are golden and crisp. Remove from oven and, if using, rub the warm slices with the cut side of the garlic clove. Sprinkle toasted slices with flaky sea salt. Keep warm.

In a medium bowl combine the wild rocket, remaining 1 tablespoon extra-virgin olive oil, red wine vinegar, sea salt, and freshly ground black pepper. Toss gently to coat evenly. Taste and adjust seasoning — the rocket should be lightly dressed, not soggy.

Use a medium wooden board or large plate for the Small Campana. Pat the bufala mozzarella dry with paper towel and tear into 1–1½ inch pieces or slice into thick rounds. Arrange mozzarella in one area on the board.

Fan out the prosciutto crudo in delicate folds near the mozzarella so guests can easily pick up slices. Arrange the finocchiona salame and spianata piccante in separate, slightly overlapping piles or loose rolls to show their textures and colors.

Tuck the oven-dried tomatoes between the meats and cheese to add color and concentrated tomato flavor. Place the dressed wild rocket in a small heap or scattered loosely on the board so it can be taken with or without meat/cheese.

Drizzle a light finishing thread of extra-virgin olive oil over the mozzarella and rocket if desired (reserve about 1 tsp). Grind a little more black pepper over the cheese. Arrange the warm toasted bread slices alongside the charcuterie.

Serve at room temperature so flavors are fully expressed. Provide small forks or toothpicks for picking up the meats and cheese. This Small Campana is designed for two to share.