Recipes Sotto Sotto Restaurant Antipasto Misto

Antipasto Misto Recipe

inspired by

@sottosottorestaurant

Nov 06 2024

•

15m

•

Serves 4

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Recipe information

Make Antipasto Misto in just 15m. prosciutto di Parma 36 month, cacciatorini, coppa, fiore sardo, taleggio, gorgonzola dolce, olives, mushrooms

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Antipasto Misto Ingredients

0.22 lb (100 grams)Prosciutto di Parma (36 month aged)

0.22 lb (100 grams)Cacciatorini (Italian salami)

0.22 lb (100 grams)Coppa

0.22 lb (100 grams)Fiore Sardo (sheep's cheese)

0.22 lb (100 grams)Taleggio (Italian cheese)

0.22 lb (100 grams)Gorgonzola Dolce

0.33 lb (150 grams)Olives (mixed, pitted)

0.33 lb (150 grams)Mushrooms (pickled or marinated)

Preparation Directions

1. Prepare the Ingredients

Gather all the ingredients and arrange them on a large serving platter. Slice the prosciutto, cacciatorini, and coppa into thin pieces.

2. Arrange the Platter

Start by placing the meats (prosciutto, cacciatorini, coppa) on one side of the platter. Next, add the cheeses (Fiore Sardo, Taleggio, Gorgonzola Dolce) in the center.

3. Add Olives and Mushrooms

Fill the remaining spaces on the platter with the mixed olives and pickled or marinated mushrooms.

4. Serve

Serve immediately with some crusty bread or crackers on the side.

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