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The dish that I propose today is un’antipasto based Soppressata and grilled vegetables with balsamic vinegar of Modena and Extra Virgin Olive Oil; dish easy to prepare and very tasty typical of Tuscany.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
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Condimenti e SpezieOlio Extravergine di Oliva della Fattoria Ceragioli
€33,90 Select options This product has multiple variants. The options may be chosen on the product page -
SalumiSoppressata (Coppa di Testa)
€9,95 – €75,60 Select options This product has multiple variants. The options may be chosen on the product page
Soppressata with Grilled Vegetables
Soppressata accompanied by zucchini, peppers and eggplant tossed with Balsamic Vinegar of Modena and Extra Virgin Olive Oil.
Ingredients
- 80 gr soppressata
- 1 n. zucchini
- 1 n. pepper
- 1 n. eggplant
- q.s. extra virgin olive oil
- q.s. Balsamic vinegar of Modena
- q.s. salt
Instructions
- Cut the vegetables into strips and cook them on the plate; Season with extra virgin olive oil, balsamic vinegar and a pinch of salt.
- Serve the vegetables with the Soppressata sliced.
Tried this recipe?Let us know how it was!
