Dinner for the last three nights has been a repeat performance of warm Soppresseta and sharp provolone cheese on Acme bread. No complaints on the three peat here. Substitute mozzarella or cheddar for provolone. Condiments vary between mustard and tomato/pizza sauce. Bake the sandwich open faced in a four hundred degree pre-heated oven for best results. Microwave if you must have speedier results, but the bread may become soggy rather than crunchy-crisp.
Sides can be a small tossed green salad, or antipasto like marinated artichokes, oil cured olives, hearts of palm, or a hearty combo of all. Drink it with a glass of rich Chianti or zin, or a fruity orange or lemon Italian soda if tee totaling, or underage. Light a few candles before eating with your special sweetie for post dinner carefree romance-a wonderful surprise on an early Monday night.
Soppresseta cost a whopping ten dollars a pound at Lucca Ravioli Company on Valencia near 23rd Street, in the Mission. It's worth it. Soppresseta is a type of salumi, and is dark brick red with large circles of white fat interspersed. That may turn some off, but the fat equals tangy, meaty flavor. Lucca slices it very thin, and the potent (I say delicious) smell will fill your cooking space as soon as you open the fridge.
Oscar and I fell in love with soppresseta at reporter Joe Garofoli's fortieth birthday party. Each slice was in a cute triangle shape, making it easy to pick up and gobble. The trays of soppresseta were not adorned with anything, which seemed best-the meat looks pretty and appealing on its own. You could lay the meat on radicchio or lettuce leaves for some party color. At Garofoli's, the hungry semi-drunk crowd swooned with each bite of the salty meat. Men especially seemed drawn to the platters. It's a treat-close enough in appearance and flavor to salami, but heartier and fattier, almost stronger.
|Lucca Ravioli Co., 1100 Valencia Street, T: 415.647.5581|