Bring on the heat with the hot and spicy flavors of this regional salame favorite. Presliced for easy snacking or addition to recipes.
Sweet Potato, Apple and Brussels Sprout Sauté with Salami
Course: Side Main Course
1 tbsp olive oil
1 medium sweet potato, peeled and cut into 1/4-inch cubes
1 medium apple, peeled, cored and cut into 1/4-inch cubes
1 cup roughly chopped Fiorucci Uncured Abruzzese Salami
1/2 lb Brussels sprouts, trimmed and thinly sliced
1 small shallot, chopped
1 clove garlic, minced
1/2 tsp dried chili flakes
2 tbsp chopped fresh parsley
1 tbsp apple cider vinegar
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Heat olive oil in large skillet set over medium heat; cook sweet potato for about 5 minutes or until light golden.
Add apple, salami, Brussels sprouts and shallot to skillet; cook for 5 to 7 minutes or until vegetables are softened and turning golden brown. Stir in garlic and chili flakes; cook for 2 minutes.
Stir in parsley and vinegar in last minute of cooking. Serve warm.
Tip: To make this a main dish, top each serving with a fried egg.