Cicchetti Della Casa Recipe

Arrange cured meats

Remove venison bresaola, wild boar salame and speck from refrigerator about 10 minutes before serving so they come close to room temperature. On a large serving board, fan or fold the slices into loose rosettes or ribbons and place them in separate clusters to allow guests to sample each meat individually.

Prepare cheeses

Cut aged pecorino or manchego into thin wedges or small slices. Spoon ricotta or break up burrata into small dollops. Arrange cheeses on the board near the charcuterie, leaving space for crackers or crostini. If using ricotta, drizzle a teaspoon of olive oil and a pinch of black pepper over it.

Make the marinade

In a shallow bowl whisk together 6 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, minced garlic, chopped rosemary, thyme, 1 teaspoon salt and 1 teaspoon freshly ground black pepper until emulsified.

Marinate vegetables

Place the eggplant, zucchini, bell peppers and red onion in a single layer in a tray or large bowl. Pour half of the marinade over the vegetables (reserve the rest for finishing), toss to coat, and let sit for 15–20 minutes at room temperature.

Grill vegetables

Preheat a grill or grill pan to medium-high heat. Brush the grill with oil to prevent sticking. Grill the vegetables in batches: cook eggplant and zucchini 2–3 minutes per side until tender with distinct grill marks; grill bell pepper quarters skin-side down 4–6 minutes until charred and softened; grill onion rings 3–4 minutes per side until translucent and slightly charred. Transfer to a platter as they finish.

Finish marinated vegetables

While still warm, brush the reserved marinade over the grilled vegetables or pour it into a bowl and toss the vegetables gently to coat. Let vegetables cool to warm or room temperature, then slice any large pieces into bite-sized strips suitable for sharing.

Prepare accompaniments

Arrange cornichons, mixed olives and toasted bread or crostini in clusters on the board. Halve the pickles if whole. Place lemon wedges and sprinkle lemon zest over the cheese area. Scatter chopped parsley over the grilled vegetables for color and freshness. Drizzle 2 teaspoons extra-virgin olive oil sparingly over the cheeses and vegetables as a finishing touch.

Assemble the board: position the charcuterie, cheeses, grilled vegetables and accents on a large wooden board or platter so items are easy to reach. Keep like flavors together and vary texture and color across the board. Provide small forks or toothpicks for olives and pickles, knives for cheeses, and extra plates for guests.

Serving note: Serve Cicchetti della casa at room temperature. Estimate 3–4 slices of charcuterie and a few bites of cheese and vegetables per person as part of an appetizer course. Leftovers can be refrigerated for up to 2 days; bring back to room temperature before serving.