Antipasto
A vibrant selection of cured meats, cheeses, olives, and marinated vegetables, a feast for the senses.
10 min2 servingsEasyItalian
657kcal / serving
35.1 gprotein
29.8 gcarbs
44.5 gfat
Ingredients
- 50 g Prosciutto di Parma
- 50 g Salame Felino
- 50 g Parmigiano Reggiano (chunks)
- 100 g Buffalo Mozzarella
- 50 g Kalamata Olives
- 50 g Marinated Artichokes
- 30 g Sun-dried Tomatoes in Oil
- 100 g Rustic Bread (ciabatta or focaccia)
- 15 ml Extra Virgin Olive Oil
- 5 ml Balsamic Glaze
- 3 units Fresh Basil Leaves
Directions
- Select a rustic wooden board or a large serving platter.
- Cut the Parmigiano Reggiano into irregular pieces. Shred or cut the Salame into slices or quarters.
- Arrange the Prosciutto and Salame to create volume and visual appeal.
- Drain the Buffalo Mozzarella, cut it into pieces or slices. Add the marinated olives and artichokes.
- Incorporate the sun-dried tomatoes in oil, ensuring they don't dominate with their oil. Cut the bread into rustic slices.
- Emulsify the olive oil with the balsamic glaze and drizzle over the components. Garnish with fresh basil.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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