The idea was XO sauce, interpreted with Italian-inspired ingredients. I combined smoked olives, oil-packed anchovies, oil-packed Calabrian chilis, hot soppressata, and olive oil in a pot. I cooked the mixture on medium heat for five minutes to break down the anchovies and begin to fry the soppressata. I let it cool for a bit in the pan. When it was just warm, I pulverized the mixture in a food processor. Now we have a new condiment and a new model to use to explore other flavors of XO.
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