Elvira W.: "This is an oil and vinegar marinade that works be…" Read More

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.


  • salami
  • capocollo
  • prosciutto
  • extra-virgin olive oil
  • red wine vinegar
  • peppercorns
  • bay leaf
  • rosemary
  • chili pepper (Chopped)


  1. Cut the leftover cold cuts into small cubes.
  2. Prepare a brine with extra virgin olive oil, red wine vinegar, peppercorns, bay leaf, rosemary and chopped chili pepper.
  3. Marinate the cold cuts in the brine for a few hours in an airtight container.
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Yummly User
Elvira W. 6 Jun 2015
This is an oil and vinegar marinade that works beautifully with the Italian cold cuts in the recipe: salami, prosciutto and capocollo. A chopped chili pepper adds some heat. Would be great as an appetizer with warm, crusty Italian bread and a chunk of fontinella cheese.