This meaty addition to an antipasto platter can feature whatever cured meats you favor, though a mix of salami, capocollo and prosciutto certainly work well. The brine — made with olive oil, red wine vinegar and peppercorns — contains aromatic bay leaf and rosemary, as well as chopped chili pepper for heat. Allow a few hours for the meats to marinate in the refrigerator once they're tossed in the bracing vinaigrette.
- Cut the leftover cold cuts into small cubes.
- Prepare a brine with extra virgin olive oil, red wine vinegar, peppercorns, bay leaf, rosemary and chopped chili pepper.
- Marinate the cold cuts in the brine for a few hours in an airtight container.