I brought back over 1 kilo of Parmigiano-Reggiano from Italy. It is such a beautiful thing, a giant wheel of cheese. Probably my favorite part of Italy was aparativo. Basically aparativo is happy hour, but in a much better way than we do it here in the US. You buy one glass of wine and then there is a large free antipasto buffet. Delicious!
Parmigiano Antipasto Platter
Parmigiano-Reggiano, flaked into bite size pieces
Assorted dried meats and sausage: prochutto, ham, salami etc
Marinated and roasted vegetables: roasted red peppers, mushrooms, oven-roasted tomatoes
Crusty Italian bread
Dark Italian Pine Honey
Cut all of the ingredients into bit size pieces and arrange them rustically across the table. The honey with the bread and cheese is divine!
Farro, Italian wheat berry is a great hearty lunch item. Mixed with a variety of antipasto, it is a yummy savory snack.
Farro Antipasto Salad
1 ½ cups raw farro
3 cups chicken broth
½ tablespoon garlic powder
salt and pepper
3 large chicken sausages
½ cup marinated mushrooms
2 roasted red peppers
3 large marinated artichoke hearts
6 oven-roasted tomatoes
¼ cup mixed olives
¼ cup marinated fava beans
¼ cup cubed marinated feta
¼ cup marinated boccochini
1 bunch of flat leaf parsley
Bring chicken broth, faro, garlic powder and salt and pepper to a boil. Reduce the heat and cover until tender. Checking to see if the faro needs more liquid.
In a sauté pan, brown bite size piece of zucchini in olive oil, place in a large bowl. In that same pan, sauté the chicken sausage in olive oil. Place in the bowl.
Chop all of the antipasto items into bite size pieces. Finely mince the parsley. Toss all ingredients with the farro. Season with olive oil, salt and pepper to taste. Serve heated, so the mozzarella just melts.