AMAZING GRAZE

AMAZING GR AZE

Make it easy on yourself when entertaining and whip up a colourful

grazing board for Christmas get-togethers this season

Antipasti selection

SERVES 12

Head to the deli to get most of the provisions required for this board. Ideally, have meats sliced to order and ask to see the first slice to ensure it’s the desired thickness. If possible, request that the slices be separated by wax paper for easy arranging later. If you have a steady hand and a sharp knife, it may be more economical to buy a whole sausage and slice it yourself.

MAKE

+ Grilled zucchini flowers + Mushroom arancini + Cracked green olives with pecorino + Tonnato dip or smoked fish pate + Grilled vegetable sandwiches

BUY

Salumi Prosciutto, bresaola (cured beef), ‘nduja (chilli-infused spreadable salami), garlic and fennel salami, mortadella (see below) Cheese Parmigiano-reggiano, gorgonzola dolce, burrata (cream-filled mozzarella), bocconcini Fruit Melon, pears, fresh figs, grapes Bread-like things Grissini, fresh or char-grilled bread, focaccia

DRINK

Prosecco Italian soft drinks Sparkling mineral water

SERVING

You will need: • 1 large wooden board • 3 medium shallow bowls • 2 small bowls • Baking paper • 1 knife • Serving utensils (cheese knives, tongs, spoons)

BUILD

Arrange the bowls on a large wooden board (use the picture on previous pages as a guide). Place burrata, bocconcini and melon wedges in the medium bowls, and the tonnato dip or smoked fish pate and cracked green olives with pecorino in the small bowls. Arrange arancini, focaccia and sandwiches on the board, then fill gaps with store-bought items such as cheeses, fruit and salumi. Finally, add grilled zucchini flowers and serve.

Say hello to salumi

Salumi is the Italian name for charcuterie or cold cuts, of which salami is just one of many styles. Like the French, Italians are passionate about the subject and the array of mostly pork-based products is extensive. Once you have an idea of the differences, you will be able to order confidently and build a fabulous tasting board.

Salami (1) This pork-based sausage comes in a huge variety of styles. Here, an Italian salami is used to keep in with this antipasti board theme. Popular flavours include fennel, garlic, truffle, red wine and red pepper, or a mix of these.

’Nduja (2) A spicy spreadable salami of Calabrian origin. Leftovers can be put to use on pizza or stirred into pasta and other dishes where you want a little heat kick.

Sopressa (3) Another pork-based sausage that comes in an assortment of shapes and sizes depending on the region of origin. Common among them is a coarse texture and reddish hue from paprika. Bresaola (4) A salted and air-dried lean beef with a firm texture and a mild beef-jerky taste. Serve thin slices dressed with lemon juice, olive oil and parmesan flakes.

Coppa (5) This pork-based salumi option is a rolled cut formed from meat sourced from the back of the neck and shoulder. If you like your salumi with a bit of a kick, look for the chilli style.

Prosciutto (6) A generic term that encompasses a variety of cooked and cured uncooked hams in Italy. Prosciutto di Parma and Prosciutto San Daniele are some of the benchmark prosciutto styles to look for. The rose-coloured meat is simply made from a pork leg that has been salt-cured for a year or more.

Mortadella (7) A pork-based sausage that is studded with cubes of fat, flecked with pepper and sometimes pistachios. It has a smooth, almost hammy, taste. This one will get a tick of approval from the kids.

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