Sopressata Relish Stuffed Fingerling Potatoes
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Sopressata Relish Stuffed Fingerling Potatoes

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Sopressata Relish Stuffed Fingerling Potatoes

Requires:

For Potatoes:
10 Fingerling Potatoes (halved and center scooped out with a small melon baller)
3 Tbsp. Extra Virgin Olive Oil

 

For Relish:
5 oz. Columbus Sopressata Salame(⅛” diced)
⅛ cup Red Onion (⅛” diced, quickly roasted to get color but not overcooked)
⅛ cup Zucchini (⅛” diced, quickly roasted to get color but not overcooked)
⅛ cup Eggplant (⅛” diced, quickly roasted to get color but not overcooked)
1 Tbsp. Sugar
2 Tbsp. Sherry Vinegar
Pinch Espelette Pepper Powder
Salt and Pepper to taste
2 Tbsp. Parsley (chopped)

 
 

Directions:

Preheat oven to 350° F.

Toss fingerling potatoes with extra virgin olive oil, salt, and pepper and roast at in oven 350° F until tender.

Mix all of the relish ingredients for stuffing together and season with salt and pepper. Spoon filling into potatoes and flash in the oven at 350° F for 5 minutes before serving.

Top with aioli or your favorite goat cheese!

Makes 20 pieces

Recipe Credit:
Many thanks to Rebecca Jean Catering for this delicious recipe!