Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 53

For a really special occasion, track down your nearest Italian deli for a classy selection of imports, but the rest of the time, scour the shelves of your local supermarket for some of the following:

Parma ham or San Daniele ham The most famous of Italy’s many cured raw hams (prosciutto crudo), sliced paper thin.

Bresaola Cured beef, thinly sliced and dressed with a squeeze of lemon juice and a drizzle of extra virgin olive oil.

Italian salami.

Pecorino A sheep’s milk cheese, which may be either hard or soft.

Provolone A softer cow’s milk cheese which may be young and mild (dolce) or more mature and punchy (piccante).

Buffalo mozzarella Mozzarella di bufala is the real thing, softer and milkier than cow’s milk mozzarella. It comes in packets in its own brine. Serve it drained, torn into pieces and dressed with lemon or balsamic vinegar, extra virgin olive oil, salt and pepper and a little chopped parsley, mint, or even fresh tarragon. You could also add some sliced halved cherry tomatoes for contrast, or ‘bocconcini di mozzarella’, walnut-sized mini-mozzarellas, served whole and dressed as above.

Olives Choose whichever type you like best as long as they are not those ghastly stoned black olives that taste of soap.

Sun-dried tomatoes in olive oil.

Canned marinated grilled peppers.

Marinated baby artichokes These come in glass jars. Serve them sliced in halves or quarters.

Ciabatta bread Many supermarkets now sell ‘ready-to-bake ciabatta’ which comes out of the oven crisp and golden outside, soft and slightly chewy inside, with the most tantalising smell. Warm ciabatta always seems to disappear with remarkable speed, so buy a loaf or two more than you think you will need.