Stop off at your nearest authentic Italian deli and get a few lovely prepared bits. Mini Tupperware work well for packing it up.
6 pieces boccocini (small balls of mozzeralla)
small handful ripe cherry tomatoes, cut in half
2 large leaves fresh basil, torn into small pieces
extra virgin olive oil
freshly ground black pepper
small handful cured olives
2 or 3 grilled and marinated baby artichokes
3 ounces soppresata (or your favorite salami)
1. Combine the boccocini, tomatoes and basil in a bowl and drizzle with just enough olive oil to coat. Sprinkle with a pinch of salt and a few grinds of black pepper and pack into one container.
2. Pack the olives and artichokes in separate mini Tupperware and wrap the salami with plastic wrap.
3. Later, unwrap everything and enjoy with your crusty bread.
Originally published on GQ.
For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...
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