Antipasto Misto

Prep Time: 15 - 20 minutes

Yield: Serves 4

4 ounces Parma prosciutto sliced paper thin

4 ounces Salame felino sliced paper thin

6 ounces dried tomatoes in oil 

Castelvetrano olives – Sicilian specialty olive (Any imported variety)

4 ounces extra virgin olive oil

6 ounces Artisan cheeses – 1 ½ ounces per dish (soft, semi soft, aged and dry – goats & cow’s milk - local)

 

Arrange the cured meats, cheeses and olives on a serving dish. Drizzle with a high quality extra virgin olive oil and serve.

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