British Charcuterie Handmade in Cornwall
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Insalata Tecla

This is a recipe from Padstow Kitchen Gardens. It's based on a delicious salad from Spizzica, a restaurant in Ortigia, Siracusa in Sicily.

  • 50g Padstow Kitchen Garden mixed salad leaves
  • 2 slices Deli Farm Charcuterie Bresaola
  • 2 slices Deli Farm Charcuterie Traditional Coppa
  • 40g buffalo mozzarella, ripped into 4 chunks
  • 1 lemon
  • olive oil
  • A few shavings of parmesan cheese
  • Sea salt and black pepper

Spread a third of the salad leaves onto a plate and top with a slice of bresaola, coppa and two chunks of mozzarella. Create a layered effect by adding more leaves and drizzle with olive oil. Repeat the layering process, finishing with leaves on top. Finally, drizzle with a tablespoon of lemon juice and more olive oil, salt and pepper and some shavings of parmesan.