- TOTAL TIME: 15 MIN
- SERVINGS: 1 cup
Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta.
- 1/4 cup extra-virgin olive oil
- 4 ounces sliced hot soppressata, cut into 1/2-inch pieces
- 1/4 cup rosemary leaves
- 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.