More subtle in flavor than our classic Italian dry salami, this Genoa salami is made with select pork, blended with mild spices and marinated in red wine.
Ours is the classic Italian ham: Hand-selected, hand-trimmed and carefully aged to the point of perfection. The result is a lightly salty, floral flavor that’s 100% natural – and completely irresistible.
Polenta Breakfast Casserole
Nonstick cooking spray
1 package (4 ounces) Fiorucci® Diced Pancetta
5 cups whole milk
3 tablespoons unsalted butter
½ teaspoon fresh ground black pepper plus additional for garnish
2 cups polenta
1 package (4 ounces) sliced Fiorucci® Genoa Salami, chopped
1 package (3 ounces) sliced Fiorucci® Prosciutto, chopped
2 cups baby kale
2 cups baby spinach
½ cup chopped red onion
⅓ cup shredded aged Parmesan cheese
8 large eggs
2 tablespoons chopped fresh basil
Prep: 25 minutes Bake: 50 minutes
Preheat oven to 325°; spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large saucepot, cook pancetta over medium-high heat 4 minutes or until crisp, stirring frequently; transfer pancetta to paper towel-lined plate.
In same saucepot, heat milk, butter and pepper to a simmer over medium heat; gradually whisk in polenta until incorporated. Reduce heat to low; cook 5 minutes or until thickened, stirring frequently. Remove from heat; stir in salami, prosciutto, kale, spinach, onion and cheese.
Spread polenta mixture in prepared dish; with back of large spoon, make 8 evenly spaced wells in polenta mixture and bake 15 minutes.
Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into wells. Cover with aluminum foil; bake 35 minutes or until eggs are just set. Sprinkle with pancetta and cut into squares; serve garnished with basil and pepper.
Approximate nutritional values per serving (1 square): 496 Calories, 28g Fat (12g Saturated), 246mg Cholesterol, 927mg Sodium, 37g Carbohydrates, 3g Fiber, 9g Sugars, 23g Protein