Affettati Misti Recipe

Name: Siena Ristorante New Havens Affettati Misti Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 g Prosciutto di Parma (thinly sliced); 100 g Soppressata (thinly sliced); 80 g Bresaola (thinly sliced); 80 g Finocchiona or fennel salami (thinly sliced); 80 g Aged Parmigiano-Reggiano (broken into shards); 100 g Taleggio or soft washed-rind cheese (sliced); 70 g Pecorino Romano or aged sheep's cheese (cubed or thin slices); 12 pieces Grilled or toasted sourdough crostini (about 1/4-inch slices); 100 g Mixed olives (marinated); 60 g Cornichons or pickled peppers; 50 g Marcona almonds (lightly toasted); 2 tbs Italian honey (for drizzling); 2 tsp Whole-grain or spicy mustard; 1 tbs Extra-virgin olive oil; 1 tsp Freshly ground black pepper; 1 piece Fresh rosemary sprig (optional, for garnish)

Inspired by Siena Ristorante New Haven

Time45m

Serves4

A selection of artisanal cured meats and cheeses.

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Ingredients

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Cured Meats

5.29 oz (150 g) Prosciutto di Parma (thinly sliced)

3 1/2 oz (100 g) Soppressata (thinly sliced)

2.82 oz (80 g) Bresaola (thinly sliced)

2.82 oz (80 g) Finocchiona or fennel salami (thinly sliced)

Cheeses

2.82 oz (80 g) Aged Parmigiano-Reggiano (broken into shards)

3 1/2 oz (100 g) Taleggio or soft washed-rind cheese (sliced)

2 1/2 oz (70 g) Pecorino Romano or aged sheep's cheese (cubed or thin slices)

Accompaniments

12 pieces Grilled or toasted sourdough crostini (about 1/4-inch slices)

3 1/2 oz (100 g) Mixed olives (marinated)

2 1/8 oz (60 g) Cornichons or pickled peppers

1 3/4 oz (50 g) Marcona almonds (lightly toasted)

2 tbs Italian honey (for drizzling)

2 tsp Whole-grain or spicy mustard

1 tbs Extra-virgin olive oil

1 tsp Freshly ground black pepper

1 piece Fresh rosemary sprig (optional, for garnish)

Method

Cured Meats

Bring meats to room temperature

Remove all cured meats from the refrigerator 20–30 minutes before serving so the fat softens and flavors open.

Unfold or fan each variety of sliced meat on a cutting board. For prosciutto and bresaola, gently drape slices into loose folds to create visual height. Arrange soppressata and finocchiona in slightly overlapping rows. Leave space on the board for cheeses and accompaniments.

Cheeses

Bring cheeses to room temperature 30–45 minutes before serving—this maximizes aroma and flavor.

Cut the Parmigiano-Reggiano into irregular shards using a knife or fork. Slice the Taleggio into wedges or squares that are easy to pick up. Slice or cube the Pecorino so guests can take bite-sized pieces. Arrange cheeses in separate areas of the board to avoid flavors bleeding into one another.

If using a soft cheese like Taleggio, place small parchment or a cheese marker under it to prevent it from spreading over other items.

Accompaniments & Assembly

Toast the crostini: Brush sourdough slices lightly with half the olive oil and place on a baking sheet. Toast in a preheated 200°C (400°F) oven for 6–8 minutes, flipping once, until golden and crisp. Brush with remaining olive oil immediately after toasting.

Place mixed olives and cornichons in small bowls to prevent brine from running onto the board. Position bowls near the meats that pair well with briny flavors (e.g., soppressata, bresaola).

Scatter Marcona almonds in a small pile or bowl. Place mustard in a small spoonable dish. Put the honey in a small bowl or in a honey dipper jar for easy drizzling.

Arrange the crostini, bowls of olives and pickles, almonds, honey, and mustard around the meats and cheeses on the serving board. Create visual contrast by alternating colors and textures—place pale Parmigiano near darker cured meats, soft Taleggio beside crisp crostini.

Drizzle the honey lightly over a few shards of Parmigiano-Reggiano and place a small dish of extra honey on the board. Grind the black pepper over the Taleggio and scatter a few rosemary leaves for aroma.

Garnish the board with the rosemary sprig for fragrance and visual appeal. Serve immediately with small forks, cheese knives, and toothpicks so guests can serve themselves.