Introducing our new Fiorucci Hot Coppa, in a convenient, pre-sliced, resealable package!
Sopressata is made in a similar style to salami, but is a coarser grind and is delicately seasoned with whole peppercorns for an even more refined flavor.
Coppa, Beet & Sopressata Carpaccio
1 pound golden and/or red beets
¼ cup olive oil
¾ (4-ounce) package sliced Fiorucci® Hot Coppa
¾ (4-ounce) package sliced Fiorucci® Sopressata
⅔ cup baby arugula
¼ cup shaved aged Parmesan cheese (using vegetable peeler)
1 teaspoon fresh lemon zest
¼ teaspoon fresh cracked black pepper
Prep: 15 minutes plus chilling Bake: 45 minutes
Preheat oven to 375°. In 8-inch square baking dish, toss beets and 2 tablespoons oil; cover tightly with aluminum foil. Bake beets 45 minutes or until tender; cool slightly. Peel beets; cut into ⅛-inch-thick slices. Refrigerate beets 20 minutes.
Arrange hot coppa, sopressata and beets on serving platter; top with arugula, cheese, lemon zest and pepper. Drizzle platter with remaining 2 tablespoons oil.
Approximate nutritional values per serving (½ cup): 166 Calories, 13g Fat (4g Saturated), 26mg Cholesterol, 394mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 7g Protein