Cooking with Soppressatta



dried sausage


Great Sausage

Soppressatta is that great Italian cured sausage made with ground pork and seasoned with a variety of herbs and spices.

Everyone knows that the best way to eat homemade soppressatta is with a nice imported Pecorino Romano, a crusty loaf of Italian bread and a bold Chianti or Barbaresco. If you end up only getting a couple of sticks I would recommend that this be the only way it should be eaten.

But, if you make your own and end up with fifty sticks of soppressatta then you may want to consider using it in different recipes. This way you can enjoy the flavor of the soppressatta in a variety of your favorite dishes.

Here are few of my favorites made with soppressatta. Enjoy

Asparagus Soppressatta Frittata

INGREDIENTS

  • 2 Tbls of extra virgin olive oil
  • 1 tsp of butter
  • 1 bunch long green onions, chopped
  • 1pound of asparagus, ends cut off and spears cut diagonally
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 6 large eggs, lightly beaten
  • 1/ pound of Soppressatta, sliced thin, skin removed
  • 1/2 cup of fresh grated Pecorino Romano or Parmigiano-Reggiano

    PREPARATION

  • In an oven proof frying pan heat the oil and butter over medium heat.
  • Add the onions and cook for 2 to 3 minutes until tender.
  • Add the asparagus, cover and cook until the asparagus is tender but still crisp. About 10 minutes.
  • Season the vegetable with salt and pepper
  • Add the eggs and cook until almost set. About 3 minutes.
  • Add the sliced soppressatta on top.
  • Sprinkle with cheese.
  • Place the pan under the broiler and for 3 to 4 minutes,
  • Plate and cut into wedges.

    Serves 4 people



    Tomato Sauce with Soppressatta

    INGREDIENTS

  • 1and 1/2cups of soppressatta, skin removed and diced
  • 1 yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 2 Tbls of extra virgin olive oil
  • 1 8oz. can of tomato paste
  • 1/2 cup of red wine
  • 2 15oz. can of tomato sauce
  • 1 15oz can of diced tomatoes
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 tsp of dried oregano
  • 6 fresh basil leaves, chopped
  • 1/4 cup of fresh flat leaf parsley

    PREPARATION

  • In a large pot sauté the soppressatta, onions and garlic in the olive oil on very low flame until the onions a tender and the garlic is slightly golden.
  • Stir in the tomato paste and cook for about 2 to 3 minutes more.
  • Stir in the red wine.
  • Add the tomato sauce, diced tomatoes, salt, pepper, oregano, basil and parsley and cook for at least 2 hours.
  • Serve over your favorite pasta.


    Soppressatta Stromboli

    INGREDIENTS

    Dough

  • 1 package of dry active yeast
  • 2 cup of warm water
  • 1 Tbls. of sugar
  • 1 tsp of salt
  • 2 tbls of extra virgin olive oil
  • 3 cups of all purpose flour

    Filling

  • 1/2 pound of soppressatta, sliced thin
  • 1/2 pound of capicola
  • 8oz of fresh mozzarella, sliced
  • 6 thin slices of provolone cheese
  • 6 oz. sun dried tomatoes, chopped
  • 8 fresh basil leaves, chopped
  • 1/2 cup of fresh grated parmesan cheese

    PREPARATION

  • Using a warm bowl combine the yeast, water, sugar, salt and 1 Tbls of olive oil
  • Let the mixture stand for 10 to 15 minutes.
  • Add 1 and 1/2 cups of flour and mix by hand.
  • Add more flour a 1/4 cup at a time until the mixture forms a firm dough.
  • Place the dough on a floured board and knead until smooth. Around 4 to 5 minutes.
  • Grease a large bowl with the remaining oil
  • Place the dough in the bowl turning to coat.
  • Cover the bowl with a dish cloth and keep in a warm place for about 1 hour until the dough has doubled in size.
  • Pre-heat the oven to 400 degrees
  • Punch down the dough and place on a floured board.
  • Roll the dough out to 1/4 inch thick
  • Layer the soppressatta and the capicola all over the top of dough
  • Next layer the mozzarella
  • Add the provolone.
  • Sprinkle with sun dried tomatoes, basil and parmesan cheese.
  • Roll everything up into a jellyroll and fold in the ends.
  • Place the stromboli on a non stick cookie sheet.
  • With a sharp knife cut a few slits on the top and rub the stromboli with olive oil.
  • Place in the oven and cook for 20 minutes.
  • Reduce the heat to 350 and cook for another 10 minutes.
  • Slice and serve.


    Soppressatta Pizza

    INGREDIENTS

  • 2 cloves of garlic, finely chopped
  • 1 small yellow onion, chopped
  • 1/4 cup of extra virgin olive oil
  • 1 15oz can of tomato sauce
  • 1 6oz can of tomato paste
  • 1 tsp of dried oregano
  • 1 tsp of sugar
  • Use the dough recipe above
  • 8 slices of provolone or mozzarella cheese
  • 1/2 pound of soppressatta, sliced thin
  • 1/4 cup of fresh grated Parmesan cheese

    PREPARATION

  • In a medium size pot, sauté the garlic and onion in 1 Tbls of olive oil.
  • Add the next 4 ingredients and cook for at least1 hour.
  • Let the sauce cool to room temperature.
  • Pre-heat the oven to 450 degrees.
  • Roll the dough out on a lightly oiled pizza pan
  • Lift the ends up to form an edge.
  • Brush the edges of the dough with the olive oil.
  • Pour the pizza sauce on the dough and spread to the edges.
  • Top with the cheese and the soppressatta.
  • Sprinkle with the Parmesan cheese and bake for 12 to 15 minutes.
  • Cut into eight slices.

    Serves 2 to 4 people


    Farfalle with Spinach and Soppressatta

    INGREDIENTS

  • 1 pound of Farfalle
  • 2 cloves of garlic, chopped
  • 1 bunch of long green onions, chopped
  • 2 Tbls of extra virgin olive oil
  • 1 pound of fresh baby spinach, stems removed
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 6oz. of soppressatta, diced
  • 1/4 cup of fresh Italian flat leaf parsley, chopped
  • 1 cup of Parmesan cheese, shaved

    PREPARATION

  • In a large pot of salted boiling water cook the pasta until al dente. Around 10 to 12 minutes.
  • Meanwhile in a large frying pan, sauté the garlic and onions in the olive oil for 2 minutes.
  • Thoroughly wash the spinach and add it to the pan and cook until wilted.
  • Season with salt and pepper.
  • Add the soppressatta and cook for 2 to 3 minutes more.
  • Drain the pasta and toss into the spinach and soppressatta.
  • Sprinkle with parmesan cheese and parsley.

    Serves 4 people.


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