Tuscan antipasto: Soppressata salad
Salad made with a mix of Soppressata, oranges and fennel with extra virgin olive oil and black pepper. Tasty, sweet and spicy – a delicious winter salad
by Donatella Cinelli Colombini
This is a poor dish that has become rich and has acquired dignity thanks to the new hath trends, and attention towards waste in the cuisine of the new millennium. In fact Soppressata (sausage made of lean meat and cut lard cured with salt, pepper and spices) is the poorest cold cut. It comes from cooking the left over pork pieces such as the head, rinds and tail together with spices and citrus rinds. On its own it is not a diet food, because it is very fatty, but it becomes apt for a healthy meal if you add oranges, fennel and extra virgin olive oil.
The result is a very tasty antipasto that is typically wintery. Soppressata in fact is made only in cold months and does not have the ability to be preserved for long periods of time.
INGREDIENTS FOR THE SOPPRESSATA SALAD
For 4 people. Very easy, just 15 minutes to prepare.
200 g of Soppressata, 2/3 oranges, 3 fennels, a few pomegranate seeds, extra virgin olive oil, salt and black pepper.
PREPARATION OF THE SOPPRESSATA SALAD
Wash and cut the fennel into strips.
Peel the oranges and cut them into slices and then into halves so that they are not too large.
Remove the seeds from the pomegranate.
Slice the Soppressata into thick slices then divide into strips.
Mix everything in a bowl adding the oil, salt and pepper. Mix well to spread well the flavours.
Keep in the refrigerator before serving.
It is to be matched with a fresh white wine that is not too aromatic but has a full bodied taste, like the Sanchimento from Fattoria del Colle.