Black Pig Salumi Antipasti Sampler
For the Pickled Grapes:
Combine the vinegar, sugar and spices in a non-reactive pot and bring to a boil. Pour the hot liquid over the grapes and allow to steep for at least 30 minutes. The pickled grapes may be kept for up to 1 week.
For the White Bean Salad:
Soak the beans overnight, drain and cover with 3 cups water. Add the bay leaf, garlic and chili flakes, and simmer until the beans are tender (length of time depends on the beans—about 1 hour). Drain the beans and toss with the extra virgin olive oil, lemon juice, parsley, and shallots. Season with kosher salt and freshly ground black pepper to taste.
For the Duck Liver Terrine:
Puree the duck liver in a Robot Coupe and strain through a China cap. Incorporate the cream, eggs, sherry, and spices into the liver puree. Spray 2 loaf pans with nonstick spray and sprinkle the bottoms with raisins and pistachios. Split the puree between the two pans and bake at 350°F for 2 hours in bain. Allow to cool.
For the Dry-Cured Olives:
Pick the olives and store in kosher salt. Change out the salt every 3 days for 1 month. Marinate in olive oil.
For the Marinated Eggplant:
Crush the tomatoes by hand or in a food processor, depending upon how chunky you wish the marinade to be. Combine all of the garlic, chili flakes, mint, and parsley in a bowl, adding the olive oil last. Set aside.
Grill the eggplant and place it in the marinade, adding a splash of balsamic vinegar and a splash of extra virgin olive oil. Serve at room temperature the same day.
For the Roasted Peppers:
Grill the peppers until their skin blisters, then peel, deseed and julienne them. Toss the peppers with the sherry vinegar, extra virgin olive oil, chopped fresh flat leaf parsley, kosher salt, and freshly ground black pepper.
To Assemble and Serve:
Plate a sampling of cheeses, salumi, and the above roasted and marinated vegetables.