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Top Rated Soppressata Recipes

Healthy bonus: Vitamin A and lycopene from the red peppers
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Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
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Marcia Kiesel, Food & Wine AUGUST 2001
I usually find pork tenderloin too lean to grill. But marinating it, wrapping it in thinly sliced soppressata and then skewering it with rosemary branches allows the meat to get both basted with the soppressata's delectable fat and flavored from within by the rosemary. Long, thick rosemary branches for skewering are available at most large supermarkets. The pork needs to marinate overnight, so start a day ahead.
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Marcia Kiesel
Marcia Kiesel usually finds pork tenderloin too lean to grill. But marinating it, wrapping it in thinly sliced soppressata and then skewering it with rosemary branches allows the meat to get both basted with the soppressata's delectable fat and flavored from within by the rosemary. Long, thick rosemary branches for skewering are available at most large supermarkets. The pork needs to marinate overnight, so start a day ahead.
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Andrew Carmellini
One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini's family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.
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Tom Colicchio
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hôtel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said ‘I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata and olives.
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Grace Parisi, Food & Wine OCTOBER 1999
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Lachlan Mackinnon-Patterson
In the Italian region of Friuli, frico—the simple, enticingly crisp cheese disks—are ubiquitous snacks that allegedly were slipped into hunters' pockets by their wives. Lachlan Mackinnon-Patterson recommends making frico with the classic Italian cheeses montasio and Piave: "If you're a nut like that and can get aged montasio for your frico, it will change your life," he says of the hard-to-find, exquisitely nutty cheese. Parmigiano-Reggiano is a fine substitute.
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Michele Anna Jordan
Grapefruit juice adds a subtle touch of sophistication to this elegantly flavored spring salad.
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Grace Parisi, Food & Wine APRIL 2001
Serving innovative bar snacks instead of fussy hors d'oeuvres will make your cocktail party swing.
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From Food Network Kitchens Cookbook, Meredith
An antipasto platter takes a tossing and a salad is born.From the Great Big Food Show
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Grace Parisi
Serving innovative bar snacks instead of fussy hors d°oeuvres will make your cocktail party swing.
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