9Ingredients
┅Calories
60Minutes
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.
Ingredients
- salami
- capocollo
- prosciutto
- extra-virgin olive oil
- red wine vinegar
- peppercorns
- bay leaf
- rosemary
- chili pepper (Chopped)
Directions
- 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.
Reviews(1)
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.
