Tagliere Recipe
A selection of two cured meats and two cheeses, served with rustic bread.
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Ingredients
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Cured Meats
Cheeses
Accompaniments
Method
Cured Meats
- 1
If not pre-sliced, slice the prosciutto and soppressata/translucent salumi as thinly as possible against the grain. Arrange each meat in loose curls or folds on one side of the serving board so they are easy to pick up. Use about 60 g of each meat per portion if plating for 2–3 people.
Cheeses
- 2
Remove the pecorino and taleggio from the refrigerator 20–30 minutes before serving so they come to room temperature (this brings out flavor). Cut pecorino into 1–1.5 cm thick wedges and slice taleggio into 1 cm strips or small wedges suitable for sharing.
- 3
Arrange the two cheeses on the board on opposite sides from the meats to create visual balance. Provide enough pieces so each guest can sample both cheeses without cross-contaminating with other items (or leave whole and let guests cut).
Accompaniments
- 4
- 5
Pickles & Nuts
Place cornichons or small pickles in a small dish or tuck them on the board near the meats. Scatter toasted Marcona almonds in a small pile or bowl as a crunchy accent.
- 6
Condiments
Spoon fig jam (or your chosen preserve) into a small ramekin and place on the board next to the cheeses. Put the honey in a small spoon or drizzle it lightly over a few cheese pieces just before serving. Season the pecorino wedge(s) lightly with freshly cracked black pepper.
- 7
