Soppressata Provolone Cones – An Easy Holiday Appetizer

What is Soppressata?

When I first tried Soppressata, it reminded me of larger, thinner slices of salami. Realizing I had no idea what I was eating, I decided to look up this delicious tasting cured meat on Wikipedia to find out what it’s all about,

Soppressata Toscana, soppressata from Tuscany, is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing.

From what I gather, this fantastic cured meat is made from all the leftovers. Waste not, want not, right?

Ingredients in Soppressata Provolone Cones

Let’s chat ingredients,

Provolone cheese is a must. Creamy, mild, and delicious, provolone is delicious on sandwiches and mixed with salty cured meat. Thinly sliced mozzarella is the best substitute for provolone.

• Pro tip– rather than purchase pre-sliced provolone cheese which can be somewhat thicker, as your local market or deli to slice your provolone for you into super thin slices. If your slices are too thick, they will crack or rip when folded into cones.

Soppressata has a larger diameter when compared to salami and other cured meat. In fact, its diameter is approximately the same size as the sliced provolone. This is convenient, but not necessary. Feel free to use your preferred choice of cured meat.

Watermelon radish is beautiful and festive but easily substituted for regular radish (or no radish at all). The easiest way to thinly slice radish is with a mandoline slicer. Take extra care and use a handguard.

• Pro-tip– Radish dry out very quickly. As such, wait to slice your radishes until just before assembly.

Radicchio, pepperoncini, and pine nuts make up the slaw that will be stuffed into your little provolone cones. Feel free to go wild and have fun here. For example, swap the pine nuts for sunflower seeds or chopped cashews. Omit the radicchio and add fresh microgreens, chopped butter lettuce, or mild mache lettuce. Looking for a little more sweetness? Add some pomegranate arils, dried cranberries, or pomegranate molasses.

Red wine vinegar and olive oil are tossed in with the slaw. Just a light vinaigrette to help highlight the flavors.

And finally, Major Grey’s Chutney. Now, not everyone is going to like Major Grey’s, and that’s ok. If you’re not sure, you know you don’t, or you’d rather not try, you could easily substitute with apricot jam.

How to make Provolone Cones

To make these soppressata provolone cones:

Step one. Begin by mixing together the shredded radicchio, sliced pepperoncini, and pine nuts in a medium bowl. Substitute with sunflower seeds or chopped cashews, if desired. Add the red wine vinegar, olive oil, salt, and pepper, to taste. Gently toss to combine and set aside. If you prepare this ahead of time, cover with plastic wrap and transfer to the refrigerator until ready to use.

Step two. Arrange the soppressata and provolone on a large, clean work surface. You can have the provolone on the bottom or the soppressata – up to you. Top each with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey’s Chutney.

Step three. Roll up each soppressata to form cones. Secure with a toothpick.

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