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Cured Meats, Olives Et Tomatoes

ingredients

serves 4
4 plum tomatoes
1 tbsp balsamic vinegar
6 canned anchovy fillets, drained and rinsed
2 tbsp capers, drained and rinsed
125 g (4 1/2 oz) green olives, pitted
175 g (6 oz) mixed, cured meats, sliced
8 fresh basil leaves
1 tbsp extra virgin olive oil
salt and pepper
crusty bread, to serve

method

1. Using a sharp knife, cut the tomatoes into evenly-sized slices. Sprinkle the tomato slices with the balsamic vinegar and a little salt and pepper to taste, and set aside.

2. Chop the anchovy fillets into pieces measuring about the same length as the olives.

3. Push a piece of anchovy and a caper into each olive.

4. Arrange the sliced meat on 4 individual serving plates together with the tomatoes, filled olives and basil leaves.

5. Lightly drizzle the olive oil over the sliced meat, tomatoes and olives.

6. Serve the cured meats, olives and tomatoes with plenty of fresh crusty bread.

The cured meats for this recipe are up to your individual taste. They can include a selection of Parma ham (prosciutto), pancetta,
bresaola (dried salt beef) and salame di Milano (pork and beef sausage).

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