Emilian platter with herb focaccia, Parma cold cuts, and Parmigiano Reggiano shavings

Name: Emilian platter with herb focaccia, Parma cold cuts, and Parmigiano Reggiano shavings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Type 0 flour; 200 mL Warm water; 10 g Fresh brewer's yeast; 20 mL Extra virgin olive oil; 5 g Salt; to taste Fresh rosemary and thyme; 120 g 24-month aged Prosciutto di Parma DOP; 100 g Coppa Piacentina DOP; 100 g Salame Felino IGP; 100 g 24-month aged Parmigiano Reggiano DOP; to taste Dried or fresh figs (in season); to taste Traditional Balsamic Vinegar of Modena DOP; to taste Shelled walnuts

@birrificio-del-ducato

Category: Appetizers

A platter that celebrates the Emilian gastronomic tradition, where the stars are Parma cold cuts and aged Parmigiano Reggiano. All accompanied by a soft and fragrant herb focaccia. A convivial and authentic appetizer, designed to best enhance Viaemilia, an Italian Pilsner with an elegant and herbaceous profile.

Difficulty: Easy

Cooking time: 25 minCooking: 25 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

birrificio-del-ducato@birrificio-del-ducato

Ingredients

No. Servings

Type 0 flour300g
Warm water200mL
Fresh brewer's yeast10g
Extra virgin olive oil20mL
Salt5g
Fresh rosemary and thymeto taste
24-month aged prosciutto di parma dop120g
Coppa piacentina dop100g
Salame felino igp100g
24-month aged parmigiano reggiano dop100g
Dried or fresh figs (in season)to taste
Traditional balsamic vinegar of modena dopto taste
Shelled walnutsto taste

Purchasable products

Viaemilia

€ 3.10

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 4
Prepare the focaccia: dissolve the yeast in warm water. In a bowl, combine flour, salt, and oil, then add the water with the yeast and knead until you get a homogeneous mixture. Let it rise for at least 2 hours covered.
STEP 2 OF 4
Roll out the dough on an oiled baking sheet, sprinkle with chopped rosemary and thyme, and bake in a preheated oven at 200°C for 20-25 minutes, until golden brown.
STEP 3 OF 4
Prepare the platter: thinly slice the cold cuts, arrange them neatly on a wooden board. Add the Parmigiano Reggiano shavings, some figs cut in half, and a few walnuts.
STEP 4 OF 4
Finish the Parmigiano with a few drops of traditional balsamic vinegar and serve with the warm focaccia.

Suggestions

Viaemilia

General Information

Storage notes

Store the cold cuts and Parmigiano Reggiano in the fridge, well covered, until serving. The focaccia can be kept in an airtight container for 1 day.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	274.96
Carbohydrates (g)	22.81
of which Sugars (g)	0.85
Fat (g)	14.23
of which Saturates (g)	5.29
Protein (g)	14.96
Fiber (g)	0.76
Sale (g)	0.69

Proteins
14.96g·28%
Carbohydrates
22.81g·43%
Fats
14.23g·27%
Fibers
0.76g·1%