In some parts of the world it’s already spring. Here in Edmonton, it’s still winter. But that didn’t stop me from bringing a hint of summer to my weekend with a little charcuterie. Charcuterie, or if you prefer the Italian version – Antipasto, is usually served as a lunch or first course of a meal. It generally consists of a combination of cured meats, cheeses, olives, fruit and breads. I will admit that eating it on a patio, with the sun shining and a slight breeze blowing does add a little something extra to it. For now, at least, we will have to be content indoors. Regardless of where it is enjoyed, when accompanied with a nice wine and good friends it just happens to be one of my favorite things.
There is no right or wrong way to go about preparing your charcuterie, you can use whatever meats and cheeses you like, but you should have some fruit, nuts or berries with it to broaden and complement the flavors of what you have chosen. As you can see, figs are just coming into season and are a natural fit with the rest of the delectables. Bread is optional, though it should be as fresh as possible. Crackers will also work if you’re craving a little starch and have no fresh bread.
The best thing about this type of meal is that you eat with your hands. Food somehow tastes better when you touch, feel and pull it apart before savoring it. A lighter red wine, or more usually for us – a white or rosé, will complement the flavours of the table and help to cleanse the palate. This type of meal truly is great for conversation, as there is no need to rush or be concerned that items are getting cold.
We selected some parma proscuitto and spicy capicollo for the meats, along with camembert, aged cheddar, garlic havarti and Guinness beer cheese. Add in some sweet green olives, tart Spanish olives, fresh raspberries and figs and you have a meal to remember.
Why wait for summer? Head down to the best local deli you know (I recommend the Italian Centre Supermarkets if you’re in Edmonton), grab whatever looks good and try a little charcutiere of your own.
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