Video(s): Salumi Purses

There are certain things that don’t really need upgrading so much as a little tweak in execution or presentation. One of those things, for me, is the classic charcuterie board mix of cured meat, cheese, and fruit. Below, I’ve got 3 different “Salumi Purses” that all basically boil down to meat-cheese-fruit. They’re a fun appetizer to eat, and they’re really delicious. So next time you’re doing a charcuterie board, you should give one (or all) of these a shot.

Bresaola Bundles

Ingredients

  • ¼ lb guanciale
  • 6 oz blackberries
  • ¼ c red wine
  • 1 t crushed red pepper
  • 1 t sugar
  • Salt
  • Pepper
  • ¼ lb bresaola, sliced thin
  • ½ lb gorgonzola cheese, crumbled

– Get a cast iron skillet going on medium heat

– Cut guanciale into thick slices

– Add guanciale to skillet once it’s hot. Flip every minute or so. The goal is for the fat to go from opaque to translucent and then back to opaque again. About 15-20 minutes

– Pull slices out as they finish (when they’re not floppy anymore, they’re done) and lay on paper towels.

– Save the leftover fat for other purposes

– Once cool enough to touch, crumble the guanciale

– Add blackberries to hot pot (medium heat) with crushed red pepper, sugar, salt, pepper, and red wine

– Cook blackberries down into chunky sauce, stirring often and smashing the blackberries, about 10 minutes. Let cool enough to touch before filling bundles.

– Fill bundles in this order from bottom up: bresaola, gorgonzola, guanciale, blackberry

– Wrap edges up, seal with toothpicks


 

Prosciutto Pockets

Ingredients

  • ¼ cantaloupe
  • 2 T balsamic vinegar
  • 2 T basil, chiffonade
  • Salt
  • Pepper
  • ¼ lb prosciutto
  • ½ lb bocconcini mozzarella, halved
  • Chives or pickled onions

– Chop cantaloupe

– Heat a pot on medium heat.

– Add cantaloupe, balsamic vinegar, salt, and pepper; mix well

– Cook for 2-3 minutes, stirring often.

– Add basil and stir in, then remove from heat

– Fill pockets in this order from bottom up: prosciutto, bocconcini mozzarella (halved as well; this is easiest size wise, but any fresh mozz would be fine), basil, cantaloupe

– Wrap edges around filling, and tie off with chive or pickled onion string


 

Salami Satchels

Ingredients

  • 1½ c red grapes
  • 2 T red wine vinegar
  • ½ t cayenne pepper
  • ¼ c fennel greens
  • Salt
  • Pepper
  • ¼ lb Genoa salami (wide thin slices)
  • ½ lb goat cheese
  • Chives and/or pickled onions

– Dice grapes

– Mix grapes with red wine vinegar, cayenne pepper, fennel greens, salt, and pepper

– Fill pockets in this order from bottom up: salami, goat cheese, grape tapenade (aka “grapenade”)

– Wrap edges around filling, and tie off with pickled onion and chive

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