Last week we shared our recipe for a Parmigiano Reggiano & Asparagus Tart – we hope you enjoyed it! This week we’re showing you how to put together the ultimate, no-cook date night board…
Parmigiano Reggiano & Charcuterie Date Night Board
After weeks of cooking every meal for ourselves, we felt it was right to set aside some time for just the two of us. You might be surprised by just how much fun a dedicated date night feels, especially after the endless zoom quizzes and non-stop COVID chat. Ready to break the monotony? Good! Go and light some candles and run a comb through your hair as we show you how to create the ultimate date night board.
Here we’ve kept the prep minimal so you can enjoy more time together. You may not think of eating Parmigiano Reggiano on its own but trust us when we say – it’s the ultimate sociable cheese.
For a truly authentic Italian experience, we’ve chosen to pair with other PDO products, such as delicate and sweet slices of culatello di zibello and balsamic vinegar of modena.
Serves 2
Ingredients
A large chunk of Parmigiano Reggiano (removed from the fridge an hour before serving)
Charcuterie of your choice (Culatello di Zibello, Parma Ham, etc)
Toasted Sourdough, focaccia or breadsticks
Balsamic Vinegar
Sundried tomatoes, red and white grapes, almonds, olives – the possibilities are endless!
Truffle honey (optional)
Prosecco
Method
Find a cosy spot. Layer the table with your favourite linen, napkins and candles. It doesn’t have to be the table you normally eat dinner at – you could spread a blanket on the floor and add some cushions to perch on, or set up a small coffee table by the sofa.
Dust down your favourite platter or wooden board, carefully arranging the ingredients. We like serving a large piece of Parmigiano Reggiano in the middle “chunked” with the classic almond-shaped knife to enhance its characteristic graininess, but a normal knife will also work. This also encourages people to tuck in – you don’t want your board looking too perfect and untouched. You could also try drizzling a little truffle honey over some of the chunks and try it both ways. Add a little pot of balsamic and if using bread or focaccia, cut into manageable strips or bitesize pieces. You don’t need as many accompaniments as you think, let the cheese be the star of the show.
Fill two flutes with prosecco and serve.
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This is a sponsored post written in partnership with Parmigiano Reggiano.
