Italian Hoagie Dip

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When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!


Italian Hoagie Dip

As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.

Italian Hoagie Dip

That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.

Italian Hoagie Dip

I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.

Italian Hoagie Dip

Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.

We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.

Italian Hoagie Dip

A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.

Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!

Italian Hoagie Dip

Italian Hoagie Dip
Author: 
 
Ingredients
  • 1 tablespoon organic apple cider vinegar (I like Bragg’s)
  • ½ tablespoon Italian seasoning
  • 2 tablespoons avocado oil
  • ¼ cup each hot capocollo and hot calabrese,
  • ½ cup each soppressata, and peppered salami
  • ¼ pound smoked provolone cheese
  • 10 cherry tomatoes
  • ¼ cup red onion
  • ¼ cup spinach, shredded
  • 2 tablespoon hot cherry pepper hoagie spread
  • Baguette slices, toasted
  • Fresh basil and parmesan cheese for garnish
Instructions
  1. In a small bowl whisk together the vinegar and Italian; slowly add in the avocado oil, whisking to emulsify. Set aside.
  2. Chop all meats, cheese, tomato and onions into small dice and place in a large bowl.
  3. Pour reserved dressing over the meat mixture, add the cherry pepper spread and toss to combine well. Allow to set for several hours. Before serving mix in the spinach. Garnish with fresh basil and parmesan cheese if desired. Serve with toasted baguette slices.
Notes
Note:Variety packs of Italian meats are available at your local grocery store.

 

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Sausage Lasagna Soup

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Fall = cooler temps = soup = Sausage Lasagna Soup.


Sausage Lasagna Soup 4

With the time change and the cooler weather its soup time!! It’s gotta be easy and it’s gotta be yummy! Continue reading “Sausage Lasagna Soup”

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Tuscan Tortellini Salad

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Summer Salad……… Tuscan Tortellini Salad.


Tuscan Tortellini Salad

Summer salads are the best……cool, fresh veggies, in yummy, light dressings….makes my mouth water at the thought.

Pasta salads are some of my favs. I really like tortellini for summer pasta salads. Filled with cheese, or meats they are little packets bursting with flavor.

Tuscan Tortellini Salad

I like to use Barilla’s Cheese & Spinach tortellini, egg pasta folded around creamy Ricotta cheese and tender spinach, and pinched into a distinctive ring shape. And they are cute!!!

Tortellini……Italian………Tuscan……..I feel a flavor profile coming together.

Tuscan Tortellini Salad

Sun-dried tomatoes, spinach, cherry tomatoes, bocconcini, and sopressata.
Sopressata is similar to hard salami, and it can also be spicy!
Tim and I had sopressata on a pizza in Las Vegas at Wolf Gang Pucks restaurant. It was spicy and delicious.

Tuscan Tortellini Salad

I think the bocconcini mozzarella balls are the cutest little things. Bocconcini means little bites in Italian…….too cute!

A simple vinaigrette of olive oil, white balsamic vinegar…….I have been using this lately as it doesn’t discolor dishes like regular balsamic does…….a pinch of sugar, salt, and pepper.

Tuscan Tortellini Salad
This salad is easy to make and can be kept for several days…….in my opinion, it was even better the next day. The flavors melded together soon nicely.

Pair the Tuscan Tortellini Salad with grilled meat, or add a nice loaf of your favorite Italian bread, and a glass of your favorite beverage and you have a summer salad thats sure to please……..

Tuscan Tortellini Salad
Author: 
Serves: 6
 
Ingredients
  • 1- 13 ounce package Barilla cheese & spinach tortellini ¼ cup Extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ounces sopressata or other Italian style meat, chopped
  • 1 cup baby spinach, roughly chopped
  • ¼ cup sun-dried tomato, chopped
  • 1 cup cherry tomatoes, halved
  • 1 8 ounce package of fresh mozzarella balls (bocconcini)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • ¼ c. Parmesan, shredded
Instructions
  1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
  2. For the dressing: Whisk together olive oil, balsamic vinegar, sugar, salt, and pepper.
  3. To the tortellini in the bowl, add sopressata, spinach, sun-dried tomatoes, cherry tomatoes, basil, parsley, and dressing tossing until well combined.
  4. Garnish with Parmesan.

 

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