Antipasti Misti di Carne

Meat Platter Antipasti

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Zio Rino

Zio Rino is the eldest of my Uncles. He left his home village of Vietri di Potenza at the age of 18 to head off to undertake military service and then to work within the police. He settled in Venice where he worked his way up to become Chief of Police.

Living and working in Venice, he knows all the best and most authentic places to eat. I thoroughly recommend Ristorazione S. Aponal located in the San Polo district of Venice. Here you will find true authentic Venezian food, off the tourist track. You’ll also find Zio Rino enjoying a plate of antipasti with a carafe of red wine, chatting with his friends and family.

After dining at Ristorante Aponal, Venice.
Antipasti di Carne

Serves 4
1 cantaloupe melon * 55g (2oz) Italian salami, thinly sliced * 8 slices of each: prosciutto, bresaola, mortadella, parma ham * 4 plum tomatoes, quartered * 4 fresh figs, quartered * 55g (2oz) mixed olives, stoned * 2 tbsp shredded fresh basil leaves * 4 tbsp extra virgin olive oil, plus extra to serve * freshly ground black pepper * sliced ciabatta loaf (page 45), to serve

Cut the melon in half, scoop out and discard the seeds, then cut the flesh into 8 wedges. Place on a large serving platter. Arrange the salami, prosciutto, bresaola, parma ham and mortadella in loose folds on the other half of the platter.

Put the tomatoes, olives and fig quarters along the centre of the platter. Sprinkle the basil over the platter and drizzle with oil. Season to taste with pepper, then serve with slices of ciabatta and extra oil, for dipping and drizzling.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.

£15

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