Soppressata-Rosemary Crumble

Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta.

Slideshow: Great Bar Snacks
  • Total Time:
  • Servings: 1 cup

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  • 1/4 cup extra-virgin olive oil
  • 4 ounces sliced hot soppressata, cut into 1/2-inch pieces
  • 1/4 cup rosemary leaves

How to make this recipe

  1. In a medium skillet, combine all of the ingredients and cook over moderate heat, stirring, until the soppressata and rosemary leaves are lightly browned and frizzled, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain and cool.

Contributed By Published April 2013

458800 recipes/soppressata-rosemary-crumble 2013-12-06T23:49:55+00:00 Grace Parisi italian|appetizers-starters|sauces-and-condiments|basic-easy|fast|web-exclusive|snack april-2013 recipes,soppressata-rosemary-crumble 458800

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