Antipasti Toscana
The Classic Tuscan starter is very easy to prepare and stimulates not only your stomach, but also your eyes. You can prepare it in advance and when your guests arrive, you can sit right at the table.
Decorate on one or more white platters slices of Tuscan Prociutto, finely sliced Mortadella, different Tuscan salami, like the Finocchietta or wild boar salami, capocollo, or other “Salumi”, some slices of pecorino cheese, black and/or green olives, fresh figs (if they are in season), artichokes (the ones in oil) and/or fresh cherry tomatoes, or other vegetable in a good Tuscan oil. I also like it paired with a Caponata, see the recipe next week. Serve everything with fresh bread (but no butter)
The right wine you could pair this dish with is Viognier from Tuscany, for example from Tenuta la Badiola, Castiglione della Pescaia. Or try a good Morellino di Scansano, like that of Morisfarms, Maremma.
The Classic Tuscan starter is very easy to prepare and stimulates not only your stomach, but also your eyes. You can prepare it in advance and when your guests arrive, you can sit right at the table.
Decorate on one or more white platters slices of Tuscan Prociutto, finely sliced Mortadella, different Tuscan salami, like the Finocchietta or wild boar salami, capocollo, or other “Salumi”, some slices of pecorino cheese, black and/or green olives, fresh figs (if they are in season), artichokes (the ones in oil) and/or fresh cherry tomatoes, or other vegetable in a good Tuscan oil. I also like it paired with a Caponata, see the recipe next week. Serve everything with fresh bread (but no butter)
The right wine you could pair this dish with is Viognier from Tuscany, for example from Tenuta la Badiola, Castiglione della Pescaia. Or try a good Morellino di Scansano, like that of Morisfarms, Maremma.
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