My Go-To Salami and Cheese Platter Recipe

Level: Intermediate
Servings: 8 to 10
Nutritional Info per Serving (1 of 10): Calories 497, Total Fat 27g, Saturated Fat 9g, Carbs 38g, Fiber 3g, Sugar 9g, Protein 25g, Cholesterol 71mg, Sodium 1501mg
Total Time: 9 hr 35 min (includes chilling)
Active Time: 1 hr 20 min

Indulge in nostalgic Italian-American flavors with this stunning antipasto platter, inspired by childhood treats like ricotta dusted with sugar. For the freshest picks, visit Di Palo's on Grand Street in Manhattan's Little Italycall Lou or Sal for expert advice! Start with my guidelines, then mix your favorite cured meats and cheeses: arrange thin slices (about 1/4 pound each) of salumi alongside wedges (1/4 to 1/2 pound) of varied cheeses. Elevate it with pickled butternut squash, charred peppers, cheese tortellini in parsley-pesto sauce, olives, cherry tomatoes, crackers, and bread for an irresistible spread that sparks joy and conversation.

• 3/4 pound mixed thinly sliced salumi, such as spicy sopressata, Prosciutto di Parma, and Salame Abruzzese (see Cook's Note)
• 1/4 to 1/2 pound various cheeses, such as black pepper pecorino or classic pecorino, Gorgonzola dolce DOP, fresh ricotta, and burrata or fresh mozzarella (see Cook's Note)
• Pickled Butternut Squash (recipe below)
• Cheese Tortellini with Mixed Parsley Sauce (recipe below)
• Charred Peppers (recipe below)
• Bread and/or crackers
• Olives, optional
• Mixed peppers, optional
• Cherry tomatoes, optional

Pickled Butternut Squash:

• 1 small butternut or honeynut squash, peeled, halved, and seeded
• 1 tablespoon extra-virgin olive oil
• 1/2 cup white wine vinegar
• 1/3 cup sugar
• 2 tablespoons kosher salt
• 3 whole cloves
• 1 cinnamon stick

Cheese Tortellini with Mixed Parsley Sauce:

• Kosher salt
• 1 pound cheese tortellini
• 2 cups fresh flat-leaf parsley leaves
• 1 cup fresh curly parsley leaves
• 2 large cloves garlic, grated
• 1/3 to 2/3 cup extra-virgin olive oil
• About 3/4 cup finely grated Pecorino
• 1/2 small lime

Charred Peppers:

• 2 large red bell peppers
• Kosher salt
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil

Directions: Arrange the salumi, cheeses, pickled squash, tortellini, peppers, and breads or crackers on a large platter or board. Serve alongside bowls of olives, mixed peppers, and cherry tomatoes if desired.

Pickled Butternut Squash:

Yield: about 2 cups

1. Preheat oven to 350F. Line a baking sheet with parchment.
2. Place squash halves cut side up, brush with olive oil, and add 1/2 cup water to steam and prevent excess browning. Roast until tender yet firm, about 1 hour.
3. Simmer vinegar, sugar, salt, cloves, cinnamon, and 1 cup water until dissolved; cool to room temperature.
4. Cut cooled squash into 1- to 1-inch chunks, jar with pickling liquid, seal, and refrigerate overnight. Best after 2-3 days, up to a week.

Cheese Tortellini with Mixed Parsley Sauce:

Yield: 8 to 10 antipasti servings

1. Boil 4 quarts salted water; cook tortellini until al dente, 8-10 minutes. Drain, reserving pasta water.
2. Pulse parsleys, garlic, and salt in food processor; stream in 1/3 cup oil to a nearly smooth pesto, adding more oil if needed. Stir in half the Pecorino; adjust seasoning.
3. Toss tortellini with sauce and remaining cheese. Finish with lime juice just before serving for zesty brightness.

Charred Peppers:

1. Char peppers over gas flame or grill until blackened; steam covered, then peel skins with a towel (don't rinse).
2. Seed, slice into 1/4-inch strips, season with salt, and dress with balsamic and oil. Chill until serving.

Cook's Note:

Sopressata is a dry-cured pork sausage from Italy, notable for its flattened shape formed by pressing during curing. Southern Italian varieties often include dried chili, while northern ones feature aromatic spices. I prefer the fattier kind with coarse grinding that leaves large chunks of fat and meat for a rich, rustic texture.

Prosciutto di Parma is my preferred imported hama large air-cured and dried pork leg with a rich, nutty, and salty flavor.

Salame Abruzzese is a peppery, air-dried pork sausage from Abruzzo, known for its perfectly salty taste.

Black Pepper Pecorino features a thick coating of ground black pepper and is aged to enhance its pungent salty and spicy notes.

Gorgonzola dolce DOP means "sweet" in Italianit's a soft, buttery blue cheese made from cow's milk, reminiscent of Brie but with a mild blue tang. Its origin is debated between Gorgonzola and Pasturo towns.

Ricotta is a fresh cheese traditionally made from whey left after cheese production. Its mild sweetness and smooth texture make it a satisfying, low-fat, high-protein option, tolerable for many with casein intolerance. It can be made from buffalo, cow, goat, or sheep milk.

Burrata is a fresh mozzarella pouch filled with shredded mozzarella soaked in cream, making it richer and softer in texture. Classic mozzarella is a fine substitute if preferred.

Additional Notes:

Pickled Butternut Squash: Roasting first unlocks deeper flavors unlike raw pickling. Try other squashes; pre-cut shortens roast to 30 minutes. Sweeten with honey or sugar before serving.

Cheese Tortellini with Mixed Parsley Sauce: Parsley's bright herbs and Pecorino offer a fresh twist on pesto, lifted by lime.

Charred Peppers: Brings smoky sweetness and crunch. No flame? Broil close to heat, turning to blacken all sides.