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