Serves 4-6 family style
4-6 slices Parma Proscuitto
4-6 slices Soppresetta Salami
4-6 slices Bresola
4-6 white anchovies
4-6 little chunks salted mozzarella
12-18 cured olives
4-6 chipolinni onions, boiled and skins peeled
1/2 stick sweet butter
1/4 cup balsamic vinegar
1Tb. white sugar
salt and pepper to taste
1 loaf french bread, sliced and warm
In a saute pan, melt the butter. Add the onions and saute. Add the balsamic and sugar and reduce
until the onions are caramelized.
On a large platter or 2 smaller ones, place all of the meats and cheeses in a beautiful fashion.
Suggestions might be roll the proscuitto, place the chipolinnis and white anchovies in the center
of the plate and scatter the olives around.