Italian Cold Cut Platter

It has a soft almost velvety texture and tastes subtlely of the pistachios and spices that this sausage is cured with.

Italian cold cut platter.

The real thing though is a lot more subtle than the american cold cut. There is an incredible variety of cured. Cornichons or gherkins have just enough acidity to contrast the richness of moderate fat cuts like regular ham salami and corned beef. This platter is a delicious way to set the stage for the holiday dinner to be served by diana.

Cover and refrigerate up to 2. Affettati misti italian cured meat platter. Take the cold cuts roll them up and place them nicely on the platter. Pickled peppers provide heat and acid which works well for high fat cold cuts like mortadella and soppressata.

Mushrooms kalamata olives coppa bresaola roasted peppers and 6 more. Peel seed and cut the peppers into 1 2 inch thick strips. Toss the pepper strips olives oil capers basil garlic salt and pepper in a medium bowl to combine. It s an italian tradition.

Antipasto platter love and confections. Cut your dry salami and do the same with them. Cold cut platters should have at least one or two pickled ingredients. Salami prosciutto salsiccia finocchiona pancetta and so on which are collectively referred to as salumi in the past these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.

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