Year's Best: New Takes on Italian Classics
From carrot-and-ricotta ravioli to grilled fish with artichoke caponata, here are some modern takes on traditional Italian dishes.
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.