I married an Italian, so there was a lot of pressure when I was designing this board! The best approach to creating an Italian board is to visit your local Italian deli. Politely ask the signora behind the counter for some mortadella and a special prosciutto – she’ll know to slice it transparently thin. Select a burrata, a provolone and maybe a small piece of Parmesan. Swing by the olive bar, and don’t forget the bread. The quality of these components is so great, you could just lay them on the counter and it would be heavenly. Salute!
This board calls for more olives than will likely be eaten, but the long olive dish makes for a dramatic presentation. As long as they’re kept refrigerated in an airtight container, olives will keep in their brine for up to 1 month and out of the brine for up to two weeks.
Finocchiona, like many other hard Italian salamis, comes with a skin or peel. Whether to peel this skin off or eat it is heavily debated. My advice is to leave the skin on and let guest make their own choice. Some people find it chewy, while others feel it adds to the flavor.
*Look for a bottle of Chianti marked Classico – which indicates the grapes came from one of the original four villages that produced Chianti – or Riserva – meaning the wine has aged for at least 27 months.
The Marilyn Denis Show Daily at 10am ET on CTV