Recipe

Soppressata Cheese Sticks Recipe

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Ingredients

4 oz sliced soppressata or other spiced Italian salami, sliced
1 large egg yolk, lightly beaten with 1 tbsp water
1 1/2 tsps water
1/4 c sesame seeds (optional)
1 lb puff pastry, preferably all-butter, chilled
1/2 tbsp Dijon mustard
1/4 c freshly grated Pecorino cheese

Directions

Step #1 Line 2 large rimmed baking sheets with parchment or wax paper.
Step #2 In a food processor/blender, work the soppressata with the Pecorino, mustard & water to a fine paste.
Step #3 Transfer the paste to a bowl.
Step #4 On a lightly floured work surface, roll out the puff pastry 1/8 inch thick.
Step #5 Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.
Step #6 Fold the top half of the dough over to cover the paste & press the edges to seal.
Step #7 Using a rolling pin, lightly press the top & bottom together.
Step #8 Slide the puff pastry onto a lined baking sheet & chill until firm.
Step #9 Roll out the pastry a scant 1/8 inch thick & cut into 3 long 6-inch wide strips.
Step #10 Working with 1 strip at a time & keeping the others put in the fridged, trim the pastry to a neat rectangle.
Step #11 Brush with the egg wash & sprinkle with one-third of the sesame seeds.
Step #12 Cut the dough crosswise into 3/4-inch-wide sticks & arrange them 1/2 inch apart on the prepared baking sheets.
Step #13 Refrigerate until chilled.
Step #14 Preheat the oven to 375°.
Step #15 Bake the soppressata sticks for about 16 mins, or until golden & crisp, shifting the pans halfway through baking.
Step #16 Serve warm or at about room temp.
Step #17 Make Ahead: The baked sticks can be kept in an airtight container for up to 4 days or frozen for up to 2 weeks.
Step #18 Recrisp the sticks in a 350° oven.
Step #19 Wine Recommendation: Bobby Stuckey: 1997 was a banner year in Piedmont, Italy, & that region's Francesco Boschis Dolcetto di Dogliani Sorì San Martino bursts with fruit--a great balance to spicy cheese sticks.
Step #20 Madeline Triffon: Spice, salt & dairy fat--all the flavors that tame astringent tannins--call for a big red like the 1995 Nottola Vino Nobile di Montepulciano Vigna del Fattore from Tuscany.
Enjoy the Soppressata Cheese Sticks recipe