"We like to use two types of salami: one is hot and the other is milder and imparts a nice fennel flavour into the dish," says Angel Fernandez. "If you can't get the ripest tomatoes, use tinned San Marzano." Cipro orders cacciatore salami from Feather and Bone and fennel and chilli salami from Pino's Dolce Vita.
Note Prosciutto ends are available from select delicatessens.
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