Ingredients

• 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

Directions

• 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.