Charcuterie and cheese board with honeyed pear, olives and taralli

Name: Charcuterie and cheese board with honeyed pear, olives and taralli
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italienne
Ingredients: jambon cru (8 slices); salami (120 g); parmesan affiné (100 g); gorgonzola (100 g); poire mûre (1 piece); miel (4 tsp); olives taggiasche (80 g); artichauts grillés à l'huile (80 g); taralli (60 g); gressins aux olives (60 g)

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Cured ham, salami, parmesan shards, gorgonzola with honey and pear: a carefully arranged sharing board where every bite finds its perfect pairing.

A recipe from the ITALAZA kitchen

Very easyUnder 2 € per serving excluding fresh produce

Preparation 15 min · Cooking 0 min (not counting bringing the water to the boil)

Servings 4 servings

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80 g for the recipePiccardo & Savoré Taggiasca Olives – Marinated in OilPiccardo Savoré1 kg · 29,99 €/kgITALAZA

Order Piccardo & Savoré Taggiasca Olives – Marinated in Oil29,99 € 1

80 g for the recipeGrilled Artichokes Citron – AntipastiCitres230 g · 23,91 €/kgITALAZA

Order Grilled Artichokes Citron – Antipasti5,50 € 1

60 g for the recipePuglia Sapori Chilli Taralli – Apulian specialityPuglia Sapori250 g · 15,60 €/kgITALAZA

Order Puglia Sapori Chilli Taralli – Apulian speciality3,90 € 1

60 g for the recipeBlack Olive Breadsticks Ciro – ArtisanCiro250 g · 17,20 €/kgITALAZA

Order Black Olive Breadsticks Ciro – Artisan4,30 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

poire mûre1 piece

Dairy

parmesan affiné100 g

gorgonzola100 g

Butcher

jambon cru8 slices

salami120 g

You already have it

Tick a product to order it anyway.

miel4 tsp

To go with it

Our suggestions, to add if you wish.

Aranciata Amara Lurisia – Bitter Orange DrinkLurisia27,5 cl · 9,09 €/L

2,50 €

Chianti Classico Cappone DOCG OrganicConti Capponi75 cl · 28,00 €/L

21,00 €

Alcohol abuse is dangerous for your health. Please drink responsibly.

In the kitchen 8 steps

Take the cheeses out of the refrigerator at the start: they need to lose their chill to bring out their flavour.
Break the parmesan (100 g) into irregular shards with the tip of a short knife rather than slicing it.
Cut the gorgonzola (100 g) into cubes and the pear (1 piece) into thin slices; drizzle the pear with a little honey (4 tsp).
Cut the salami (120 g) into thin slices, slightly on the diagonal. Fold the cured ham (8 slices) slices into waves without flattening them to give them volume.
On a large board, place the cheeses at opposite ends, then fan the charcuterie out between them.
Fill the gaps with pear slices, olives (80 g) and drained grilled artichokes (80 g).
Add the taralli (60 g) and breadsticks (60 g) in small piles around the edges, and pour the remaining honey into a small bowl for the gorgonzola.
Serve with small knives and cocktail sticks, with the board placed in the centre of the table.

Tip: Allow more charcuterie than cheese, which is filling, and always place something crunchy next to something soft: the best pairings will come naturally.

Probably contains: gluten, milk, sulphites · check the labels
Product labels: Piccardo & Savoré Taggiasca Olives – Marinated in Oil, Grilled Artichokes Citron – Antipasti, Puglia Sapori Chilli Taralli – Apulian speciality, Black Olive Breadsticks Ciro – Artisan

43,69 €

Charcuterie and cheese board with honeyed pear, olives and taralli

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