Europe on a plate. Food and drink blogs direct from Phil Lowe, Butcher and Fishmonger. Written with passion and humour. Winner of Tesco 'Passion For Food Award' 2013. Order books and dvds or anything else you desire through the Amazon link below.
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Friday, 20 November 2009
Antipasto? Yummy. Bring on the dry cured meats!
Selection of antipasto served at the Broadway cinema
If anything tickles my tastebuds it's a selection of continental cured meats and a nice salad with olives and perhaps a glass of chilled white wine and some hunks of pain rustique. I have a particular craving for the french style saucisson sec and when I am fortunate enough to have it my larder I find it hard to leave alone. It's great thinly sliced and nibbled on as a meaty snack for breakfast, lunch or supper.
The local supermarket does an antipasto pack by Fiorucci and it contains prosciutto (dry cured pork leg slices), salami Milano (dry cured pork salami) and slices of coppa (dry cured cuts of pork collar) all of which don't last long in my house.
They also stock a small range of cooked and smoked sausages from the French company Aoste including a rich red peppery spanish chorizo that personally I like to slice and put into a tomato based stew with butter beans and fresh herbs.
One of my other favourite cooked meats is pastrami- yummy in a big fat beef tomato filled ciabatta roll still warm from the oven.