spicy sopressata…

sopressata, scallops, potatoes, fennel, mustard

sopressata, scallops, potatoes, fennel, mustard

 

the first taste of our homemade salame was one of the sopressata that was smaller than the others, and cured in about a month. it has a fantastic texture, slightly chewy, with a peppery and slightly fermented flavor. we incorporated it into a scallop dish with rissoler potatoes, shaved fennel salad, & mustard vinaigrette. 2 nights on the menu, and its gone! oh well, more on the way… next up: “lomo embuchado”

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Published in: on March 5, 2009 at 9:35 am  Comments (1)  

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One CommentLeave a comment

  1. My husband has made sopressata for over 50 years. This year it did not dry round. They are somewhat flat and when sliced do not hjave that smooth appearance. Everything was done like in all the prvious years. They taste ok. Can anyone tell me what happened. Thank you in advance.

    Barb


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