Now, I've made antipasti platters for holidays, like Easter and Christmas Eve in the past. (That's me with platters prepared for Christmas Eve back in December 2007.) My antipasti platters never included baccala, because, although I used to eat it, I just don't care much for salted cod anymore. Instead, I've focused on the meats and cheeses.
I would try to get certain cheeses and/or meats that were special to me and that I wanted to share with my family. I would try to get certain cheeses and/or meats that were special to me and that I wanted to share with my family. For example, I would get Prosciutto di Parma, which would bring back memories of my trip to Emilia-Romagna, where I got to see how this delicious meat was made. Rows and rows of the rear haunches of pork rubbed down with a salt and pepper mixture, air dried and cured according to specifications that date back hundreds of years. I would also get Soppresata, dried cured sausage, from Abruzzo, from where the relatives on my mom's side of the family emigrated in the early twentieth century.
Boschetto al Tartufo at Il Forteto |
Burrata Appetizer with Tri-Color Crostini at Cesco Trattoria |
But, a good course of antipasti should be based on more than just the memories of the cook; it should also be based upon what each individual meat, cheese, fish or vegetable contributes to the overall course. When selecting meats and/or cheeses, you should choose a selection that provides different flavors and, hence, different experiences for the guests.
Just a few thoughts as I start to plan the antipasti course for the Christmas Eve dinner.
ENJOY!
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