Soppressata Piccante Recipe
Tomato, fresh mozzarella, soppressata, calabrian chili, garlic
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tomatoes
Wash the tomatoes thoroughly under running water. Remove the stems and cut them into small dice. Set aside in a bowl.
- 2
Prepare the Mozzarella
Drain the fresh mozzarella and cut it into bite-sized pieces. If using mozzarella balls, you can leave them whole. Place in a separate bowl.
- 3
Slice the Soppressata
Using a sharp knife, slice the soppressata into thin rounds. Aim for about 1/8 inch thickness. Place the slices on a plate.
- 4
Prepare the Garlic
Peel the garlic cloves and mince them finely. You can also use a garlic press for a finer texture. Set aside.
- 5
Mix the Ingredients
In a large mixing bowl, combine the diced tomatoes, mozzarella pieces, soppressata slices, minced garlic, and Calabrian chili. Gently toss everything together to ensure even distribution.
- 6
Serving
Transfer the Soppressata Piccante mixture to a serving platter or individual bowls. Serve immediately as an appetizer or light meal.
