One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini's family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.