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The recipe that we propose today is a salad of Soppressata and onion, seasoned with extra virgin olive oil; is excellent served in appetizers, aperitifs as well as accompaniment in a roundup of boiled meat.[/vc_column_text][vc_custom_heading text=”Products used in this recipe
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Soppressata Salad

Soppressata and spring onion salad.

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Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course appetizer, cold starter, starter

Cuisine tuscany

Servings 2 peoples

Ingredients

  

1x2x3x

• 200 gr. Soppressata
• 1 n. spring onion
• q.s. vinegar
• q.s. olive oil extra virgin

Instructions

 

• Cut the onion into slices and put it in the water for 2 hours.
  
• Cut into strips Soppressata.
  
• Remove from vinegar onion and add it to the brawn, season with olive oil.
  

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