Summer Greens, Salumi and Porcini Paradiso recipe from Il Mondo Vecchio

Mark M. DeNittis of Il Mondo Vecchio Salumi knows meat better than just about anyone in Denver.

Mark M. DeNittis is a man who knows his way around the butcher shop. The owner of Il Mondo Vecchio Salumi, an impossibly good Denver butcher shop, has been named to the Denver Five, penned a cookbook and been the chairperson of the Lamb Section Revision Team for the North American Meat Processors.

He was also named “One of Ten Rising Stars in the Meat Processing Industry Under the Age of 40,” in 2007 by the Meat Processing News.

So when he talks shaved meats and wine, it’s a good idea to listen. For Cabernet Day (Sept. 1), he offers his take on a classic summer meat and greens platter to serve with a Colorado Cabernet.

“This dish goes well with a Cab as the earthy richness of the Grains of Paradise Pepper, the porcini, the spices, the cheese as well the greens make for a notably enjoyable experience,” DeNittis says.

Sounds like a perfect pairing for the other Cab, a Colorado Cabernet Franc, too.

Summer Greens Il Mondo Vecchio Salumi Porcini Paradiso with light Vinaigrette

Serves 4 – 6

Ingredients

• 1 chub (8oz) Il Mondo Vecchio Salumi Porcini Paradisio sliced thin on bias
• 1 cup arugula
• 1 cup baby spinach
• 1 Lemon, juiced
• 4 Tablespoons Extra Virgin Olive Oil
• 1/2 cup pecorino or piave vecchio cheese, shaved
• Cracked black pepper to taste
• Sea salt to taste
• 1 Loaf chiabatta or sourdough bread (HIRise Bakery in Denver)

Directions:

Arrange the salumi slices on a large plate or platter. Toss the greens with the cheese, olive oil, lemon juice and salt and pepper. Place in the center of the plate/platter. Serve with warm bread or, better yet, grill or toast the bread pieces.

More:

• Celebrate #CabernetDay at Row 14 with Colorado Wino and friends. There will be free tastings and great deals on Cabs and Cab-friendly foods. 5:30 p.m. Sept. 1 at Row 14, 891 14th St., Denver.
• #CabernetDay recipes