Antipasti de Salumi
Antipasti de Salumi
- Level: Easy
- Yield: 12 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 343
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 22
- Cholesterol
- 71
- Sodium
- 1558
- Total: 20 min
- Prep: 20 min
- Level: Easy
- Yield: 12 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 343
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 22
- Cholesterol
- 71
- Sodium
- 1558
- Total: 20 min
- Prep: 20 min
Ingredients
16 slices prosciutto di Parma or prosciutto San Daniele
16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
16 slices imported mortadella
16 slices imported sopressata
1/4 pound fontina, thinly sliced and cut into decorative Christmas tree shapes
1/3 pound mozzarella, sliced 1/4-inch thick and cut into decorative star shapes
1 cantaloupe, for garnish
1 honeydew, for garnish
Bresaola con Olio, Limone e Parmigiano:
5 ounces imported bresaola, sliced paper thin
1/4 cup extra-virgin olive oil
1 large lemon, juiced
Freshly ground black pepper
1-ounce Parmesan, thinly shaved
Directions
- Arrange all ingredients decoratively on platter.
Bresaola con Olio, Limone e Parmigiano:
- Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.
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