Pepperoni
Everyone’s spicy favorite. Our pepperoni is enriched with smoked paprika to achieve a spicy, robust flavor that makes every bite satisfying. Available in a small diameter that lends well to pizzas, and a larger diameter perfect for sandwiches.
Italian Dry Salami
Made with select cuts of pork, this traditional, robust Italian style salami iscured with wine, garlic, and an aromatic blend of pepper. 2-3lb slicing log.
Sopressata
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.
Italian Stuffed Potato Pie
Ingredients
Nonstick cooking spray
2½ pounds Yukon Gold potatoes, peeled and cut into large chunks
3 large eggs
½ cup shredded aged Parmesan cheese
½ cup shredded provolone cheese
3 tablespoons unsalted butter
¼ teaspoon fresh ground black pepper
½ cup Italian-style panko breadcrumbs
1 package (4 ounces) diced Fiorucci® Pepperoni
½ (4-ounce) package diced Fiorucci® Italian Dry Salami
½ (4-ounce) package diced Fiorucci® Sopressata
3 cups baby spinach
1 cup chopped roasted red peppers
1 tablespoon chopped fresh parsley
Directions
Prep: 30 minutes plus cooling Bake: 35 minutes
Step 1
Preheat oven to 400°; spray 9-inch springform pan with cooking spray. Heat large, covered saucepot of salted cold water and potatoes to a boil over high heat; reduce heat to medium-low and simmer, uncovered, 15 minutes or until fork-tender. Drain and return to saucepot over low heat; add eggs, ¼ cup each Parmesan and provolone cheese, butter and black pepper. With potato masher, mash potatoes until almost smooth. Makes about 4½ cups.
Step 2
Sprinkle prepared pan with 2 tablespoons breadcrumbs. Spread half the potato mixture in pan; top with pepperoni, salami, sopressata, spinach and red peppers. Spread remaining half the potato mixture over red peppers; sprinkle with remaining ¼ cup each Parmesan and provolone cheese and 6 tablespoons breadcrumbs.
Step 3
Bake pie 35 minutes or until top is golden brown; let cool 10 minutes. Remove springform pan and cut into 8 pieces; serve sprinkled with parsley.
Approximate nutritional values per serving (1 piece): 403 Calories, 21g Fat (9g Saturated), 115mg Cholesterol, 994mg Sodium, 35g Carbohydrates, 3g Fiber, 2g Sugars, 15g Protein