Charcuterie

Thursday, 8 August 2013
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chacuterie1
chacuterie-drinks


As the weather got warmer, I got lazier. Well, with cooking anyway. It's such a bother standing in front of the hot stove and then there's the chopping, slicing and dicing. Blech! The thing is I love having friends over for a meal. Good food and wonderful company make a superb combination.What I don't enjoy is running back and forth prepping each dish leaving me no time to entertain my guests. Lately, I've started serving charcuterie or antipasto along with char-grilled courgettes and peppers and baked camembert. Thankfully, there are a few delis in town that import fantastic cured meats from various regions in Italy. It's such a simple meal yet strangely satisfying. The great thing is there's very little washing up to do as well.

To make my version of char-grilled peppers (I don't subscribe to recipes so it's all a "guesstimate")
3-4 red/yellow/orange peppers
a clove of garlic, finely chopped
some basil leaves, chopped
several glugs of extra virgin olive oil
2 tablespoons of red wine vinegar (add more if you prefer)
salt

1. Char grill the peppers until the skin is black. I use a cast iron griddle because I don't have a gas stove. Place the peppers on it till the skin has blackened. Rotate the pepper until all sides are evenly charred.
2. Pop the peppers into a large bowl and cover them to steam for 5-10 minutes. This will loosen the skin from the flesh making it easier to peel.
3. Remove the skin and tear/slice the peppers in strips.
4. Sprinkle some salt. Add extra virgin olive oil, red wine vinegar, chopped garlic and basil.
5. Toss and serve.

10 comments:

  1. YUM - my absolute favorite type of food with a good red or a glass of prosecco!

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  2. Ooh, what is in the glass bottles, iced tea? I've been eating lots of feta, tomatoes and cucumber salad.

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    Replies
    1. It's actually raspberry cordial mixed with sparkling water and mint.

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  3. Marlene, did you polish those tomatoes before you took the picture? I don't think I've ever seen such shiny toms.

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  4. Gorgeous photos and yes, there must always be some easy, spontaneous entertaining options in our kitchen routines! A relative of mine teaches homemade charcuterie so I'm helping organise her to travel here to do some workshops this month. Going to be fun!

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  5. I forgot to ask - where did you get the Weck container?

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  6. This spread is gorgeous! What a perfect way to entertain in the hot summer months.

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  7. This is perfect for entertaining during the summer months. I love having spontaneous get togethers on our terrace during the warm months. It's so rare that people have private outdoor space in the city, so our friends love taking advantage of that. I'm a vegetarian, so I don't do cured meats and I can't do lots of cheeses, but tons of fresh fruits, vegetables, hummus etc. is perfect.

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