Skip to main content

TAGLIERE MISTO “Charcuterie Board”

 

Category: 

Appetizer

Yield:

8 portions

Nos portion/Portion size:

Preparation Time

50 minutes

Cooking Time 

0 minutes

Total time 

50 minutes


RECIPE

Ingredients

Unit

Gross weight

Net     weight

8 POPRTIONS RECIPE

Hard Cheese :Cheddar, Swiss, Gouda, Gruyere, Parmigiano Reggiano

Unit

5 to 7 Choices

 

Soft Cheese:Goat cheese, Burrata, Gorgonzola, Brie 

Unit

5 tp 7 Choices

 

Cured Merat: Prosciutto, salami, soppressata, Mortadella, Ham

unit

1 slice for each guest

 

 

Nuts almond, pistachio, cashews, walnuts, macadamia.

 

g

30 g

 

 

 

 

Pickles/Marinated vegetables: olives, cornichons, dill pickles or Onion pickles

G

30 g

 

Dried Fruits: apricots, figs, pineapple, mango

G

30 g

 

Sweet Spreadorange marmalade, Mustard, BlackBerry Jam, Honey, Truffle Honey.

G

30 g

 

Crackers: pita crackers, regular crackers, baguette, focaccia

G

40 g

 

Fresh fruits: grapes, figs, pear, strawberry.

G

100 g

 

 

 

 METHOD


Choose your board, depending on your party size. You could always use multiple boards if needed or plates.

Start with the cheese as it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 5 or 7 types of cheeses to place around the board.

Fold and add the meats: fold them in half and fan them, or folding them in half twice. 

Add savory and sweet accompaniments. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and Sopressata, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet. Fill in extra space with crackers, and then any extra gaps with nuts or fruit

Comments

  1. A Tagliere Misto, or charcuterie board, is a feast for the senses! Combining an array of cured meats, artisanal cheeses, and flavorful accompaniments, it’s the perfect way to celebrate Italian culinary tradition. The variety of textures and tastes—from savory prosciutto to creamy mozzarella—offers something for everyone. Pair it with fresh bread and a glass of wine for a delightful experience. Truly a treat that brings people together over good food!
    aims insurance

    ReplyDelete

Post a Comment

Popular posts from this blog

The Derivatives of Tomato Sauce

    Tomato sauce is a versatile and widely used sauce made primarily from tomatoes, along with other ingredients such as onions, garlic, herbs, and spices. It serves as a base for various dishes and can be transformed into numerous derivatives. Here are a few popular examples of derivatives of tomato sauce:   1. Marinara Sauce: Marinara sauce is a simple and quick tomato sauce made with tomatoes, garlic, onions, herbs (such as basil and oregano), and sometimes a touch of olive oil. It is often used as a base for pasta dishes, pizzas, or as a dipping sauce.   2. Arrabbiata Sauce: Arrabbiata sauce is a spicy tomato sauce that includes red chilli peppers or red pepper flakes, garlic, onions, and sometimes a hint of white wine. The spiciness gives it a flavourful kick, and it is commonly served with pasta, especially penne.   3. Bolognese Sauce: Bolognese sauce, also known as ragù, is a rich and hearty tomato-based meat sauce. It typically includes ground meat (such...

The Derivatives of Espagnole Sauce

  Espagnole sauce, also known as brown sauce, is a rich and deeply flavoured sauce in French cuisine. It is made by combining a brown roux (a mixture of flour and fat) with beef or veal stock and often includes additional ingredients for flavour. Here are a few common derivatives of Espagnole sauce:   1. Demi-Glace: Demi-glace is a reduction of Espagnole sauce that results in a more concentrated and intensified flavour. It is made by simmering Espagnole sauce with additional stock, usually beef or veal, until it reduces and thickens further. Demi-glace is a staple in classical French cuisine and serves as the foundation for many other sauces.   2. Bordelaise Sauce: Bordelaise sauce is made by adding red wine, shallots, and sometimes bone marrow to Espagnole sauce. The wine and shallots are simmered together with Espagnole sauce until the flavours meld, resulting in a rich and savoury sauce. Bordelaise sauce is commonly served with grilled or roasted meats.   3. Rober...

The Derivatives of Hollandaise Sauce

    Hollandaise sauce is a rich and creamy French sauce made from butter, egg yolks, lemon juice, and a touch of seasoning. It is known for its smooth and velvety texture and is commonly served with eggs Benedict, fish, vegetables, and other dishes. Here are a few popular derivatives of Hollandaise sauce:   1. Béarnaise Sauce: Béarnaise sauce is a variation of Hollandaise sauce that incorporates the flavours of shallots, tarragon, and white wine or vinegar. Shallots are typically minced and cooked with vinegar and white wine, then combined with the Hollandaise sauce base. The result is a tangy and herb-infused sauce that pairs well with grilled steak, roasted vegetables, or fish.   2. Choron Sauce: Choron sauce is a blend of Hollandaise sauce and tomato puree or ketchup. The addition of tomato gives the sauce a light pink hue and a subtle tanginess. Choron sauce is often served with grilled meats, roasted vegetables, or as a dip for fried foods.   3. Maltaise Sa...