On any given day Wolff’s buyer, Lisa McWaters, is in the process of introducing a new product onto the shelves. The process can take anywhere from a day, to several weeks. There is usually a trial period where Wolff’s employees get a chance to preview an item, or help determine whether it should be carried at all. It’s one of the perks of this job. We’re always eating stuff.
Not a single one of my taste buds, however, were involved with bringing in the new line of Di Bruno Brothers Salami. And I’m just fine with that.
It is a real pleasure to be a part of this business and still have the opportunity to be surprised by it. In the case of Di Bruno Brothers Salami, I was delightfully surprised. Especially by their Finocchiona!
This Fennel flavored Tuscan-style cured meat is made with the same kind of passion and integrity Di Bruno Brothers puts into all of their products. Using a secret family recipe, DBB has enlisted the help of an outside vendor to carry out the preparation and aging of this delicious product.
Traditionally this beloved variation of salami is made with lean pork shoulder and cheek fat. It’s then dry-cured anywhere from five months to a year in order to develop the subtleties of its succulent flavor. The key ingredient of the Finocchiona is Fennel.
The origin of Finocchiona is unclear. Legend tells us that a young thief hid a length of stolen salami in a stand of wild fennel. After some period of time, he returned for his meat and discovered that the salami had absorbed the aromatic essence of the nearby herb. Thus, Finocchiona was born.
More likely, its creation was simply a matter of flavor and creativity. In other words, some Italian chef thought fennel would taste darn-good in his salami. He was right. It tastes great! It tastes so great, in fact, that I decided to incorporate it into a recipe for shirred eggs.
Never eaten shirred egg before? That’s ok. Until a few years ago , neither had I. Not sure how to pronounce it? That’s ok, too. When the tattooed waiter wearing tight blue jeans and a hip flannel shirt comes to take your order, just quietly say, “sherd.” He’ll know what you mean. Or, make them at home and avoid the whole awkward encounter…
Shirred Eggs with Crispy Finocchiona
2. Heat the oven to 375 degrees Fahrenheit. Smear a bit of butter in 2 custard cups or small ramekins. Put a tablespoon of cream into the bottom of each.
Then split the cooled Finocchiona and garlic evenly between the two dishes.
Break one egg into each of the cups,
then put the cups on a baking sheet.
- 2 tablespoons Cream
- 2 Eggs
- 2 oz. (roughly 24 thin slices) Finocchiona, julienned
- 1 clove Fresh Garlic, minced
- 1 tablespoon Fresh Parsley, chopped
- Salt and freshly ground Black Pepper
- In a small sauce pan, sauté Finocchiona until crispy, then add garlic and cook for another minute. Set aside.
- Heat the oven to 375 degrees Fahrenheit. Smear a bit of butter in 2 custard cups or small ramekins. Put a tablespoon of cream into the bottom of each. Then split the cooled Finocchiona and garlic evenly between the two dishes. Break one egg into each of the cups, then put the cups on a baking sheet.
- Bake for 10-14 minutes, or until the eggs are just set and the whites are solidified. Sprinkle each with salt, pepper, and half of the parsley and serve immediately.