In-between

Affettato Misto con Mostarda di Mele e Noci Tostate

Name: Affettato Misto con Mostarda di Mele e Noci Tostate
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 oz prosciutto di Parma (thinly sliced); 4 oz culatello di Zibello (sliced thin); 3 oz spicy soppressata (sliced thin); 2 wedges Taleggio (room temperature, rind intact); 3 oz Parmigiano-Reggiano (aged 24 months, shaved with vegetable peeler); 1 cup walnuts (halved); 2 tbsp butter; 1 tsp fleur de sel; 3 medium Granny Smith apples (cored and cut into ¼-inch dice); ½ cup aged balsamic vinegar; 2 tbsp whole mustard seeds; 1 tbsp honey; 1 tbsp fresh thyme; 1 bay leaf; 2 tbsp honey (for serving); crusty bread (for serving); fig jam (optional, for serving)

A thoughtful charcuterie intermezzo: prosciutto di Parma, culatello, and spicy soppressata arranged with aged Parmigiano-Reggiano shards and creamy tallegio, accompanied by a vivid apple-mustard condiment and butter-roasted walnuts. A palate cleanser before dessert.

766cal 24gprotein 47gcarbs 56gfat 30min prep 20min cook 4serves

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