Italian cold cuts

Name: Italian cold cuts
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Courgettes (about 350 g); 500 g Carrots; 4 TABLESPOONS Sugar; 150 ml Balsamic vinegar; 7-10 Tbsp salt, coarse pepper; 1 Melon (e.g. Charentais); 1/2 Pot of basil; 2 packs (125 g each) small mozzarella beads; 3-4 Tbsp Olive oil; 50 g Italian salami; 125 g ital. Mortadella; 150 g Parma ham; 100 g Coppa (Ital. air-dried. pork neck); 2 stem(s) Oregano

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Courgettes (about 350 g)
500 g Carrots
4 TABLESPOONS Sugar
150 ml Balsamic vinegar
7-10 Tbsp salt, coarse pepper
1 Melon (e.g. Charentais)
1/2 Pot of basil
2 packs (125 g each) small mozzarella beads
3-4 Tbsp Olive oil
50 g Italian salami
125 g ital. Mortadella
150 g Parma ham
100 g Coppa (Ital. air-dried. pork neck)
2 stem(s) Oregano

Directions

1
Sweet and sour vegetables: Clean, wash and chop the vegetables. Caramelize sugar until golden brown. Deglaze with 1/4 l hot water and vinegar while stirring, season and bring to the boil. Cook carrots for about 8 minutes, zucchini for about 3 minutes. Let cool down
2
Stuffed melon: Cut a lid off the melon. Scrape out the seeds. Remove or dice the flesh with a ball cutter. Wash and finely chop the basil. Drain the mozzarella. Mix both with melon balls and oil. Season with pepper, fill into the melon
3
Arrange the cold cuts, vegetables and melon. Wash the oregano, remove the leaves and sprinkle on top. Served with: Grissini (Italian pastry sticks)
4
Drink: dry red wine