In order for this antipasto to be really good, you need to use excellent salamis whose flavor and aroma are enhanced by the toasted bread
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INGREDIENTS |
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A variety of pork products from Abruzzo (lonza, capocollo, annoje or tripe sausage, ventricina, coppa) |
300 |
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Bread |
8 |
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slices |
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Extra-virgin olive oil |
to taste |
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PREPARATION |
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Heat the oven to about 200°C. Cover the bottom of a baking tin with oven paper and place the slices of bread on it. Pop the tin into the oven and toast the bread for a few minutes, until the surface turns a crunchy golden brown. As an alternative, the slices of bread can be toasted under the broiler or in a toaster. Remove the crostini from the oven and sprinkle them with a bit of olive oil. |
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Arrange the salami on a piece of butcher's paper on a cutting board and serve, accompanied by the piping hot crostini. |
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CHEF'S NOTE |
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Of course, this antipasto can also be very good featuring two or more varieties of salami and other pork products, including items that are not from Abruzzo (a nice Felino or Fabriano salami, for example), sausage, prosciutto, speck or culatello. |
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For this tasty, rustic dish we would recommend a dry, white wine with a rich bouquet and plenty of body, something with a fresh acidic tang, like a Bianco Colli di Luni or a Vitoska del Carso. |
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