Board
- 1-2 blocks Parmigiano Reggiano, plus shavings for decoration
Parmigiano Reggiano Cheese Board
Parmigiano Reggiano Cheese Board
25 min
Ingredients
For Salty:
- 5 slices Prosciutto di Parma
- 1 tin Cantabrian Anchovies
- 40g Marcona Almonds
For Sweet:
- 3 Fresh figs
- 1 bunch Muscat grapes
- 2 Comice pears
- 9g Dried apricots
For Pickled:
- 1 ramekin Pickled fennel or sauerkraut
- 15g Silver skin onions
- 15g Artichoke hearts, from a jar
For Fresh:
- 10g Fresh rocket leaves
- 10g Lamb’s lettuce, fresh
- 7g Extra virgin olive oil
Method
Select a board/chopping board to use for serving.
Chop the figs and the pears into halves.
Place two wedges of Parmigiano Reggiano in the centre of the board. You can also use one of the wedges to take some shavings from and use as decoration for the board.
Gather the grapes in a bunch and place them on to the board.
Mix the different salad leaves together in a bowl. Slightly drizzle a little olive oil over the leaves and mix together.
Build them up gently on the board so that there is a good height to the salad.
Slice the artichoke hearts and place them along with pickled fennel into a small ramekin.
Take the slices of prosciutto and gently fold and twist them in to rough ribbons. Stack on top of each other to make a neat pile.
Place the dried apricots, anchovies, Marcona almonds and silver skin onions around different areas of the board.
Serve this as a light meal or as an aperitivo.
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