Soppressata-Rosemary Crumble

• 1/4 cup extra-virgin olive oil
• 4 ounces sliced hot soppressata, cut into 1/2-inch pieces
• 1/4 cup rosemary leaves

1. In a medium skillet, combine all of the ingredients and cook over moderate heat, stirring, until the soppressata and rosemary leaves are lightly browned and frizzled, about 5 minutes.
2. Using a slotted spoon, transfer them to paper towels to drain and cool.

extravirgin olive oil, hot soppressata, rosemary

Taken from www.foodandwine.com/recipes/soppressata-rosemary-crumble (may not work)