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Zuppa Toscana
Pepperoni

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.

Sopressata

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.

Zuppa Toscana

Ingredients

3 ounces Fiorucci 100% Natural Uncured Pepperoni, diced

3 ounces Fiorucci 100% Natural Uncured Sopressata, diced

1 tablespoon olive oil

1 onion, diced

1 teaspoon red pepper flakes

1 teaspoon fresh rosemary, minced

Kosher salt, as needed

Black pepper, freshly ground, as needed

4 cloves garlic, minced

4 stalks celery, diced

1/4 cup all purpose flour, or GF flour of choice

1/2 cup dry white wine

6 cups chicken stock

3 russet potatoes, diced (about 2 pounds)

1 bunch Lacinato kale, stems removed and discarded, leaves chopped

1/2 cup heavy cream

Fresh parsley, chopped, for garnish

Parmesan cheese, freshly grated, for garnish

Directions

Prep Time: 15mins Cook Time: 40mins

 

STEP 1
In a large dutch oven, add the diced Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to a cold pan and set to medium heat. Let render for about 5-7 minutes, or until the meat is crisp and there is some fat in the bottom of the pan. Remove meat from the pan with a slotted spoon, and set aside.

STEP 2
To the same pan, add olive oil and onion and cook for 5 minutes, or until softened. Add red pepper flakes, rosemary, salt and pepper and stir until fragrant. Add garlic and celery and cook for 2 minutes.

STEP 3
Once you smell the garlic, sprinkle flour into the plan and cook for about 2 minutes, stir frequently. Add white wine to deglaze the pan and cook for 1 minute.

STEP 4
Add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer and add potatoes. Cook until potatoes are tender, about 15 minutes.

STEP 5
Once the potatoes are tender, add chopped kale and reserved meat and cook for about 5 more minutes, or until kale is bright green. Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

STEP 6
Garnish with fresh parsley and parmesan cheese and serve.