Name: Cold Cut Platter
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 Servings
Ingredients: ½ pound Brussels sprouts; 1 Unit Large cauliflower; 3 Unit Large carrots; 4 Unit Tender pacayas; 12 Asparagus; ½ pound Green beans; ½ pound Peas; ½ pound Tender broad beans; 3 Unit Sliced chili peppers; 8 Unit Chamborote peppers; Unit Escarole lettuce; 1 Unit Bunch of radishes; 250 Gram Stuffed olives; 150 Gram Salt-free capers; 1 tablespoon Vinegar; 1 tablespoon Sugar; 1 tablespoon Mustard; Unit Salt; Unit Chopped parsley; 120 Gram Shelled small shrimp; 200 Gram Small sardines; ½ pound Pork loin; 1 pound Chicken breast; ½ pound Cecina (cured meat); 3 Unit Butifarras (Catalan-style sausages); 3 Unit Black chorizos; 3 Unit Red chorizos; 200 Gram Hams; 200 Gram Fresh cheese; 120 Gram Kraft cheese

The cold cut platter is a perfect traditional dish for celebrating with many guests. It is varied and delicious, with a combination of flavors that captivate everyone who tries it. Don't forget to check out this recipe, you won't want to miss it!

This dish is traditionally prepared on November 1st to celebrate All Saints' Day, and its preparation varies depending on the region and family preferences.

Ready to enjoy this exquisite recipe together?

Cold Cut Platter

Main Course

1 hour

12 Servings

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Ingredients

½ pound of Brussels sprouts

1 Large cauliflower

3 Large carrots

4 Tender pacayas

12 Asparagus

½ pound of Green beans

½ pound of Peas

½ pound of Tender broad beans

3 Sliced chili peppers

8 Chamborote peppers

Escarole lettuce

1 Bunch of radishes

250 grams of Stuffed olives

150 grams of Salt-free capers

1 tablespoon of Vinegar

1 tablespoon of Sugar

1 tablespoon of Mustard

Salt

Chopped parsley

120 grams of Shelled small shrimp

200 grams of Small sardines

½ pound of Pork loin

1 pound of Chicken breast

½ pound of Cecina (cured meat)

3 Butifarras (Catalan-style sausages)

3 Black chorizos

3 Red chorizos

200 grams of Hams

200 grams of Fresh cheese

120 grams of Kraft cheese

250 grams of Hard cheese

Preparation (simple version)

Step 1 : Cook all meats separately; slice chorizos, hams, and soft cheeses into rounds or strips. Cold Cut Platter - Preparation - Step 1

Step 2 : Boil separately the vegetables (peas, green beans, Brussels sprouts, and pacayas), then drain. Cold Cut Platter - Preparation - Step 2

Step 3 : Briefly sauté the vegetables with raw onion in hot oil. Cold Cut Platter - Preparation - Step 3

Step 4 : Add vinegar, mustard, sugar, bay leaf, grated ginger, salt, and parsley to the sautéed vegetables. Cold Cut Platter - Preparation - Step 4

Step 5 : Plate on lettuce: meats, sautéed vegetables, cold cuts, cheeses, shrimp, and sardines; garnish with mint. Cold Cut Platter - Preparation - Step 5

Preparation

Step 1 : To prepare this dish, first cook all the meats separately.

Step 2 : Slice the chorizos and hams into rounds and strips, respectively, and set aside.

Step 3 : Cut the soft cheeses into strips, while reserving the dry cheese to use as a garnish at the end.

Step 4 : In a separate pot, boil the peas with salt for two minutes, the julienned green beans for five minutes, and the Brussels sprouts for two minutes.

Step 5 : Additionally, cook the pacayas in salted water for ten minutes.

Step 6 : Then, drain all the vegetables and set aside.

Step 7 : In a skillet with hot oil, briefly sauté the vegetables with raw onions.

Step 8 : Add vinegar to the water used to cook the vegetables, along with fenugreek seeds, grated ginger, bay leaf, salt, mustard, and a pinch of salt to flavor and season.

Step 9 : To assemble the dish, arrange the meats on a bed of lettuce and place the sautéed vegetables on top.

Step 10 : Add chorizos, sausages, and butifarras, as well as the sliced cheeses.

Step 11 : Finally, add a portion of shrimp and sardines, and garnish with mint leaves.

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