New Italian Cookbook Features Italian Meat Recipes

Like many family heirlooms, great cookbooks are often tattered and splattered from years of use through generations. A new cookbook that is sure to pass the test of time is Authentic Volpi by Sarah Kellogg and Chef Michael Laukert.

This special Italian cookbook is an almanac of family recipes and traditions from America’s premier maker of dry-cured Italian meats. Volpi Foods is a family-owned, global food corporation and America’s oldest and most prestigious manufacturer of hand-crafted, authentic Italian meat products. In addition to the rare Volpi family recipes, this Italian cookbook shares the exciting history of a business that began in 1900 when John Volpi emigrated from Italy to the American heartland. A collaboration of Volpi family, friends and staff, the book was written and edited by Sarah Kellogg, with recipe creation and updating by Chef Michael Laukert.

One of the Volpi family recipes featured in this Italian cookbook is an omelet recipe called a Volpi Rotola Frittata. Thin slices of hand-salted prosciutto are wrapped in fresh mozzarella cheese to form Volpi Rotola. This frittata will make an easy and delicious breakfast or dinner any time of the year. Here is how to make it.

Ingredients:
10 fresh brown eggs
1 package Volpi Rotola, sliced ½ inch thick
1 cup diced potatoes, boiled
1 tomato, diced
½ green pepper, diced
¼ cup Italian parsley – fresh, chopped
2 large scallions, sliced slantwise
½ cup mushrooms, cooked

Scramble eggs in a large bowl. Add all of the ingredients to the eggs except for the Volpi Rotola. Save some parsley for garnish before serving.

Using 2 large skillets, add a little butter and olive oil to grease all sides. Heat thoroughly. Add the egg mixture. Split it between the 2 skillets. Top the egg mixture in each skillet with layers of Volpi Rotola slices. Place an inverted dish over the skillet and turn the egg mixture once. Cook an additional 3 to 5 minutes. Reduce the heat. Turn the frittata onto a plate, and then cut it into wedges.

Serve this frittata with mixed greens and hearty Italian bread toasted to perfection. A glass of Sauvignon Blanc or a dry sparkling wine will also compliment the meal. If you’re preparing the frittata for breakfast, have a mimosa!

This omelet recipe is among the many favorite recipes that the Volpi family shares in their Italian cookbook.Make one of their recipes for your family and experience the Volpi legacy.