When it comes to enjoying charcuterie like they do in Italy, less is more. The simpler the presentation, the more you’ll be able to appreciate the history and quality work that made that cured meat possible. Missy Robbins, chef-owner of NYC’s Lilia, shared a memorable experience abroad and a recipe to go along with it.
“I had proscuitto, butter and bread at this little town in Italy called Zibello. It’s something you so rarely see in the States, and I wanted to be able to share it with my guests at Lilia,” says Robbins. “The addition of Parmigiano and balsamic was an idea to tie ingredients all produced in the same region together.”
- 1 pound butter
- 1/2 pound ground Parmigiano-Reggiano cheese
- 2 cups white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 1/4 cup salt
- 1 tablespoon fennel seed
- 1 tablespoon coriander seed
- 1 tablespoon black pepper
- 1 tablespoon chili flakes
- 1 clove garlic
- 1 cup mustard seeds
- 1 cup aged balsamic vinegar
- Crusty bread and thinly sliced prosciutto, to serve
For the butter
Soften butter at room temperature.
Place butter in food processor.
With food processor on, gradually add the cheese to the butter until well blended.
Transfer butter to a sheet of waxed paper, roll into a log and refrigerate until ready to use.
For the mustard
Tie up all the spices in a piece of cheesecloth.
In a small sauce pot, heat up the vinegar, water, sugar and spice pouch and bring to a boil.
Place the mustard seeds in a small glass container, then pour the liquid over the mustard seeds.
Let sit for 2 hours to pickle.
Drain the mustard seeds from the liquid and cover with the balsamic.
Serve the butter and pickled mustard seeds alongside sliced crusty bread and prosciutto.