Spicy Salami and Fennel Stuffing
Uncured Genoa Salami

Uncured Genoa Salami

Subtlety is always in season with our Genoa salami. It’s made with select pork, blended with mild spices and marinated in red wine – giving it a milder, softer flavor than our traditional dry and hard salami.

Uncured Genoa Salami

Uncured Genoa Salami

Subtlety is always in season with our Genoa salami. It’s made with select pork, blended with mild spices and marinated in red wine – giving it a milder, softer flavor than our traditional dry and hard salami.

Spicy Salami and Fennel Stuffing

Servings: 12

Course: Main Course


Ingredients

2 tbsp olive oil
1 bulb fennel, trimmed and thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
2 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
3/4 tsp red chili flakes
8 cups cubed Italian bread
1 pkg (4 oz) Fiorucci 100% Natural Uncured Genoa Salami
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, divided
1 tbsp red chili oil
1 tbsp chopped fresh parsley

Directions

1. Preheat oven to 375˚F. Heat oil in large skillet set over mediumhigh heat; sauté fennel, shallots, garlic, thyme, rosemary and chili flakes for 8 to 10 minutes or until fennel is tender and golden.

2. Toss together fennel mixture, cubed bread, salami, chicken broth and 1/4 cup Parmesan. Transfer to greased 13- x 9-inch baking dish.

3. Sprinkle with remaining Parmesan; drizzle with chili oil. Bake for 25 to 30 minutes or until bread is golden brown and toasted. Sprinkle with parsley.

Tip: For a less-spicy option, omit chili oil and drizzle with truffle oil or infused olive oil.