Tuesday, January 11, 2011


Soppressata, fried onions and peppers! Why Soppressata? Quite a while ago I had saw a recipe that used salami in a calzone. I was at the store and saw the Soppressata and decided to try it. The dough was from the Jim Lahey's My Bread Book. Sauce was jarred, sorry. Chef Silvio's Sunday Sauce, which I now have the recipe for in Cooking With Chef Silvio!

No comments: