Sunday is game day and there’s only one way to celebrate it: with Citterio Italian cured meats, available from grocery stores island-wide.
A family-run business since 1870, Citterio produces the most authentic and most delicious salamis and prosciuttos, all of which make for the perfect accoutrement to an afternoon spent cheering on your favourite team!
Here’s what to make to be MVP of the snack game this Sunday!
Philly-Style Italian Hoagies
Philadelphia is the city of subs and unsurprisingly, it is also the home to the Citterio’s US Headquarters. Use Citterio cured meats in your game day hoagie to achieve maximum Philly authenticity.
Ingredients (Makes 2 sandwiches):
2 Italian hoagie rolls
1 tbsp red wine vinegar
½ tbsp dried oregano
1 pack of Citterio Prosciutto
1 pack of Citterio Hot Capocollo
1 combo pack of Citterio Fresco Genao salami & Provolone Cheese
1 large tomato, thinly sliced
1 small onion, thinly sliced
¼ cup of iceberg or romaine lettuce, shredded
Condiments of your preference, we recommend hot pepper jam or the Bermudian proclivity for mayo
1. Slice rolls lengthwise, cutting nearly all the way through but not entirely in half. Remove the thick, fluffy dough centre of the bread and discard it.
2. In a small bowl, whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
3. Drizzle a small amount of the vinaigrette on the rolls, then layer then cheese and meats into the hollowed rolls
4. Top with the tomatoes, onions, lettuces then your condiment/sauce of choice. Drizzle with remaining vinaigrette, cut in half, or quarters for more shareable portions, and serve.
*Due to COVID-19, you should only make food to share with members of your immediate household.
Sunday Charcuterie Skewers
Game Day doesn’t feel the same without indulging in a delicious charcuterie and Citterio’s Broccocini Salami or Pepperoni Nuggets are just what you need to make delicious charcuterie skewers, which are easier to enjoy than a traditional charcuterie, and more appropriate during a global pandemic.
Cherry tomatoes, cut into halves
Pitted black or green olives
Citterio Bocconcini Mild Salame Nuggets
Citterio Bocconcini Pepperoni Nuggets
Bocconcini (pearl mozzarella balls)
1. Prep all your vegetables and cheeses to match the bite-size dimensions of the Citterio nuggets for easy snacking.
2. Assemble your skewers. Try to alternate the meat, cheese, pickles and veg as you go so you can get a nice arrangement of flavours and colours.
3. Place on a platter and drizzle with olive oil and balsamic glaze. Serve with individual small pots of mustard for dipping.
Citterio Rotolino Prosciutto and Mozzarella Sticks
This recipe is as easy as it is delicious. The Citterio Rotolino’s provide pre-rolled, snackable sticks of mozzarella and prosciutto that are the perfect size and shape.
Two packs of Citterio Prosciutto and Mozzarella Rotolinos
2 eggs, beaten
Marinara sauce for dipping
1. Prepare a baking sheet with parchment paper and set aside.
2. In three separate shallow dishes, prepare the mixtures for dredging your meat and cheese goodness: 2 eggs beaten and seasoned with salt and pepper; flour; breadcrumbs seasoned with Italian seasoning.
3. Working with one Rotolino at a time, dredge each piece in the flour mixture, shake off excess. Dip in egg mixture, then coat in breadcrumb mixture and press to ensure it sticks.
4. Repeat this process again for each stick, then transfer to a prepared baking sheet.
5. Transfer baking sheet to the freezer and let freeze for at least 1 hour
6. Fill a large pot with 2 inches of vegetable oil over medium heat until oil reaches 350 degrees Fahrenheit.
7. Working in batches of no more than four, carefully drop sticks into hot oil and turn occasionally until golden brown and crisp.
8. Transfer to a paper towel-lined plate, and sprinkle with salt to prevent sogginess.
9. Serve immediately with marinara dipping sauce.
Citterio Speck and Burrata Bruschetta
Add a little luxury to your game day with these more refined morsels of Italy’s elite flavours. Salty and smokey, speck is the perfect pairing to the richness of burrata. The vibrancy of oven-roasted cherry tomatoes elevate this dish to a well-rounded appetizer or light dinner. Italian flavours at their finest with minimal cooking or prep.
A loaf of ciabatta bread, cut into 8 slices 1” thick
3 whole cloves of garlic, peeled
1 pack of Citterio Speck
16 oz Burrata cheese
A punnet of grape tomatoes
Fresh basil for garnish
Extra virgin olive oil
Preheat your oven to 350 degrees
1. Meanwhile slice the grape tomatoes lengthwise into 3 slices. Arrange them on a lightly oiled baking sheet, sprinkle with a pinch of sea salt and roast them for about 30 minutes or so until most of the moisture has evaporated.
2. Preheat a large grill pan on medium-high flame until hot. Add the ciabatta slices to the hot grill and allow them to char, about 3 minutes per side.
3. Transfer them to a wooden board to cool, then rub them generously with the garlic clove. Brush one side with the olive oil and season with a good pinch of sea salt.
4. Using paper towels make sure to dry any excess moisture from the burrata cheese. Slice it into thick slices or simply tear it into rustic pieces and divide between the bruschetta.
5. Tear Citterio Speck into ribbons and distribute between the slices, layering the meat over the burrata.
6. Sprinkle with the oven-roasted tomatoes and garnish with the basil. Enjoy right away with a glass of vino.
All Citterio products undergo rigorous quality testing and are transported in specially designed packaging that maintains the quality, colour and flavour of just cut meats. Click here to learn more about Citterio products.