Soppressata isn’t the name of an Italian Disney princess, it’s a ham.
More correctly, it’s a type of salami.
According to the good folks at Wikipedia, it is a speciality of Southern Italy and traditionally made with pork.
There’s a variety from Tuscany which apparently uses the “leftovers bits of pig”.
I’d tell you more about that but I stopped reading at the words: “First the head is boiled for a few hours.”
Pan-fried Brussel Sprouts with Red Onion & Soppressata (serves 2-3)
- 8 large brussel sprouts, peeled and quartered
- 1/4 red onion, thinly sliced
- 3 tbsps bacon fat, or butter
- 4 slices soppressata, roughly shredded
- Melt the bacon fat or butter in a frying pan. When the fat is hot, add the brussel sprouts, cut side down. Fry for a few minutes until they start to brown.
- Add the onions, season well with salt and pepper, toss and continue to fry for 5 minutes.
- When the sprouts are sufficiently soft (about 10 minutes) remove from heat, toss with the soppressata and serve.
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