Antipasto Umbro
Antipasto platter, Umbria style
The typical Umbrian antipasto is usually a plate of assorted meats (cold cuts), cheeses, frittata pieces and toast or little bruschettas. A true delicacy. A rustic dish but soul-satisfying food! Here's how to prepare a perfect antipasto platter, Umbria-style!
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- 100g (3 1/2 ounces) prosciutto (raw ham), in slices
- 100g (3 1/2 ounces) capocollo, in slices
- 100g (3 1/2 ounces) wild boar loin (cold cuts), in slices
- 100g (3 1/2 ounces) pancetta, in slices
- 100g (3 1/2 ounces) salamino, in slices
- 4 toast bread with mushrooms in oil on top
- 4 serving frittata with black truffle
- Time:
preparation: 30 minutes
cooking: 10 minutes for frittata
total: 40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 781 (kCal) 40 % GDA (*) - 3265 (kJ)
Protein: 43.7 (g) 88 % GDA
Total fat: 53.2 (g) 77 % GDA
Total carbohydrate: 33.8 (g) 13 % GDA
Sugars: 3.0 (g) 4 % GDA
How to prepare an assorted antipasto platter, Umbria-style
Look at the photo, please. We wanted to highlight some essential ingredients in this antipasto platter but you don't see the cheese you may add depending on your personal taste. Normally you may add seasoned sheep's milk cheese, truffle and chili-flavored cheese, seasoned ricotta. Remember to serve them with honey. It's cool in Italy!
The typical Umbrian meats (cold cuts) are prosciutto that in central Italy is cut by hand, capocollo, cured pancetta, variety of salami and then there are other specialties such as "coglioni del mulo ", "palle del nonno", corallina from Norcia (more details on this page). Not to mention all the sausages and salami made with wild boar and deer. Besides the list of salami flavored with black truffles, another typical product of the area, is long. You see the choice is very wide.
Nowadays you can find easily these specialties on food stores via Internet. To get an idea start with these websites igourmet.com, alibaba.com (choose only Italian suppliers).
To serve the classic Umbrian starter, do not forget some toasted bread slices with seasonal ingredients on top (crostini) and a frittata (omelette) piece. The most popular frittata ingredients are truffles and asparagus (in spring).
Read our step-by-step instructions to make frittata with black truffles. To prepare frittata that serves 4 use 4 eggs, 4 tablespoons olive oil and 30 g (1 1/4oz) black truffles. You can make this kind of frittata with thin slices of black truffles as you can see on this photo or with grated truffles. Choose the way you prefer.
What kind of crostini can you prepare? There is a wide choice. We chose crostini with mushrooms in oil for the platter on the photo. But, simplier, you can choose to spread a truffle paté or truffle-and mushroom-paté on the toasted bread. Other typical crostini, made with chicken livers, are very common in Tuscany and all the central part of Italy, Umbria included (Tuscan crostini). Another tasty idea is crostini from Spoleto with black truffles on the top.
An important ingredient of this antipasto platter is black truffle, a typical ingredient in Umbria. In fact there are a lot of truffle-flavored cheeses and salami in Umbria.
This Umbrian antipasto platter is quick-to-do and very tasty.
Note
- - Our tip is to serve cheeses on another platter accompanied by a variety of honey. That's cool in Italy!
Healthy eating
- - As you can see by the nutrition facts this is a real meal. Even more. Of course, if you follow a healthy and balanced diet a plate of this kind should be consumed rarely.
- - To lower calories, protein and fat the only remedy is to reduce the amount of cold cuts.
What's the right wine ?
Our suggestion is to match a red wine such as Orvieto or Torgiano (both red wines of Umbria)
The author Loretta Sebastiani lives in Italy (IT)
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