Without much effort, cured meat makes an easy appetizer, especially when well presented. It is particularly good before a meatless meal or before grilled fish or poultry.
Sopressata is an Italian dry-cured salami. A mix of raw fava beans, Manchego cheese, mint and sopressata makes a nice spring appetizer. To serve: Shell and peel favas and toss with good olive oil to coat. Coarsely chop mint and add to the favas with a little salt and lots of freshly ground black pepper. Using a vegetable peeler, shave in about 2-3 ounces of Manchego. Cut the sopressata into thin slices and then into 1/2 inch, wide ribbons. Fold into the favas. Add a squeeze of lemon juice and transfer to a platter. Garnish with additional Manchego curls and serve.
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