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Le Chaudron recipe
Planche italienne antipasti
Italian antipasti board
⏱ 20 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)thinly sliced Parma ham
150 g (5 oz)sliced mortadella
200 g (7 oz)buffalo mozzarella balls
150 g (5 oz)mixed-color cherry tomatoes
100 g (3½ oz)Taggiasca olives
150 g (5 oz)fresh arugula
100 g (3½ oz)shaved aged Parmesan
4 tbspextra-virgin olive oil
1 tbspbalsamic vinegar of Modena
- 200 g (7 oz) thinly sliced Parma ham
- 150 g (5 oz) sliced mortadella
- 200 g (7 oz) buffalo mozzarella balls
- 150 g (5 oz) mixed-color cherry tomatoes
- 100 g (3½ oz) Taggiasca olives
- 150 g (5 oz) fresh arugula
- 100 g (3½ oz) shaved aged Parmesan
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar of Modena
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take everything out of the fridge 30 minutes before serving.
- Wash and spin dry the arugula.
- Halve the mozzarella and arrange on the board with the cherry tomatoes.
- Fan out the Parma ham and mortadella.
- Shave the Parmesan into wide strips with a peeler and scatter over the board.
- Put the olives in a small bowl.
- Drizzle with extra-virgin olive oil and balsamic vinegar just before serving.
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