3 tablespoons drained capers, patted dry and chopped
½ cup lightly packed fresh flat-leaf parsley, finely chopped
¼ to ½ teaspoon red pepper flakes
1 tablespoon balsamic vinegar
4 ounces thinly sliced salami
4 ounces sliced provolone cheese, each slice cut into a half circle
4 ounces whole-milk mozzarella cheese, shredded
1 large egg, beaten
½ ounce Parmesan cheese, finely grated (¼ cup)
Spicy tomato-basil sauce (recipe follows), to serve (optional)
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