Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta.
Slideshow:Great Bar Snacks
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 It
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.
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