Fish salami platter
Here is a very original variant of the classic Italian antipasto. The novelty consists in the use of fish cured meats, pescatorino, spicy pescatorino, pizzicata fish and thunnus, excellent fish-based sausages, combined with delicious and crunchy Apulian artichokes, Apulian dried tomatoes and, to top it all off, the excellent fresh mozzarella. An Italian appetizer in a "fish" version that will pleasantly surprise both your palate and that of your guests.
Ingredients
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sundried tomatoes
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artichokes preserved in oil
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774 4 slices of Spadino
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774 4 slices of Thunnus
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mozzarella cheese
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extra virgin olive oil
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774 a spoonful of pizzicata with tuna, swordfish and dried tomatoes
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10 minutes
Total time
Serves 4 persons
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Preparation
Slice the fish salami and arrange them on a cutting board with the other ingredients.
Tips
Fish cured meats are good both raw and used as ingredients in first or second courses of great quality.
Trivia
The mixed appetizer with cold cuts and snacks has always been called the "Italian style" antipasto.
Step by step
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Slice the fish sausages
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Add a spoonful of pinched to a small bowl
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Prepare the other ingredients: artichokes, mozzarella and dried tomatoes.
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Arrange everything on a cutting board elegantly.
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**Click on the photos to access full step by step!