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
KEY: Italian, Appetizers/starters, Sauces & Condiments, Basic/Easy, Fast, Web Exclusive, Snack

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Ingredients

  • 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

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