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Fun with Pepperoni

David Hammond | Nov 30, 200301:27 PM

Every Thanksgiving, it’s my job to prepare the antipasto platter (honoring the Italian Renaissance spirit of exploration that led to the European “discovery” of America). Pepperoni is always a favorite among the antipasti alternatives, but The Wife doesn’t like it greasy. So here’s how I make it edible for her: three days before the big event, I cut each sausage lengthwise, and lay the halves down on napkins. I change the napkins daily, and believe me: they soak up a lot of orange oil. After three days, the sausages have released much grease, but just as importantly, the sausage texture has become more toothsome, and the flavor seems more concentrated.

I usually buy pepperoni (Margherita brand) from Caputo’s on Harlem. I’m always interested in locating new sources of Chicagoland pepperoni, though, so if you have any local favorites, I’d like to know.

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