- 1.5 litres/2½ pints white wine vinegar
- 50g/1¾oz salt
- 50g/1¾oz sugar
- 6 cloves
- 10 bay leaves
- 200g/7oz pickling onions
- 2 carrots, cut into small rounds
- 1 small cauliflower, cut into florets
- 1 yellow pepper, cut into strips
- 1 red pepper, cut into strips
- 30g/1oz large salted capers, soaked 30 for minutes in water, drained
- 100g/3½oz anchovies
- 100g/3½oz black olives
- 4 tbsp olive oil
- 1 red chilli, finely chopped
- 12 slices salami
- 12 slices prosciutto
- For the insalata di rinforzo, put the vinegar, 1 litre/1¾ pints water, the salt and sugar in a pan with the cloves and bay leaves and bring to the boil. Add the onions and carrots and cook for 10 minutes, then add the cauliflower and peppers and cook for another 20 minutes. Drain and cool.
- To assemble, combine the capers, anchovies and olives in a bowl. Drizzle over the olive oil and add the chopped chilli. Mix all the ingredients well.
- Add some of the pickle to the salad and combine.
- To serve, place the sliced salami and prosciutto on a serving plate along with the salad. Any remaining pickle can be reserved in a fridge in the jar or eaten alongside.