Fennel Sausage, Salami & Mozzarella Stromboli - 4 Pack
89%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaChef Nancy Silverton’s signature Stromboli is stuffed with sausage, mozzarella, salami, and Fresno chilies, and topped with sesame seeds. It arrives with a side of fresh tomato sauce for dipping!
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA. Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors, including the 2014 James Beard Award for Outstanding Chef.
This package serves 4 people and includes:
- 4 Fennel Sausage, Salami, & Mozzarella Strombolis
- Tomato Passato (1.8 lbs.)
- Each Stromboli weighs Approx. 14 oz. and measures 8″ × 3″
- Choose to add more!
Add On Options Include
- 2 logs Chocolate Chip Cookie Dough (each weighs 1 lb. and makes 12 cookies)
- 12 Garlic Knots (each 3")
- Butterscotch Budino for 4 – One of the most iconic Los Angeles desserts, the Butterscotch budino is the perfect end to any meal! Rich butterscotch pudding topped with a warm caramel sauce creme fraiche topping and a touch of flaky sea salt!
- Butterscotch Pudding (20 oz.)
- Caramel Sauce (2 oz.)
- Creme Fraiche (2 oz.)
- Maldon Salt (1 Tbsp.)
- This package ships frozen with dry ice
- Dry Ice may dissipate in transit, product may thaw
- Upon arrival store in the refrigerator or freezer
- May be kept refrigerated for up to 1 week and frozen for up to 1 month
To Serve
Stromboli
- If frozen, defrost overnight in the fridge or on the countertop for 2-3 hours
- Preheat oven to 350 F
- Place tray directly on the rack in the oven
- Bake for 25-30 minutes until heated through
- While stromboli is cooking, open up the tomato passato and pour it into a small sauce pan
- Heat on low until heated through
- Serve stromboli and sauce together
Cookie Dough – Add On
- Defrost cookie dough in the fridge overnight
- Preheat oven to 350 F
- Line a baking sheet with a silicone mat or parchment paper
- Portion the cookie dough into 1 oz. rounds
- Place the cookie dough on the sheet, spaced 2 inches apart
- Flatten slightly with your hand
- Bake for 8-10 minutes until lightly brown around the edges (undercook for a softer cookie)
- Optional – Sprinkle each cookie with flaked sea salt before baking
Garlic Knots – Add On
- If frozen, defrost overnight in the fridge or on the countertop for 2 hours
- Preheat oven to 350 F
- Place tray directly on the rack in the oven
- Bake for 15-17 minutes until heated through
Butterscotch Budino – Add On
- Defrost pudding overnight in refrigerator.
- Scoop pudding into glasses or consume directly from container.
- Bring water to a boil in saucepan and warm bag of caramel in the water until pourable, 30 seconds to 1 minute.
- Pour the caramel on top of the pudding.
- Top with Maldon salt and dollops of creme fraiche.
- Serve and enjoy!
Note: Some salamis may be coated in a thin layer of white mold. This is a good thing! It’s added during the curing process to protect the salami from unsafe mold growth, to keep the salami from drying out, and to help mellow out the salami’s flavor. You’re welcome to remove the casing, but it’s completely safe to eat.
- Stromboli & Tomato Pasasto – Flour, Sesame Seeds, Fennel Seeds, Pork, Garlic, Tomato, Canola and Olive Oil, Cheese, Fresno Chile, Salt
Add Ons
- Chocolate Chip Cookie Dough – Eggs, Flour, Chocolate, Butter, Sugar, Vanilla
- Garlic Knots – Garlic, Butter, Flour, Canola and Olive Oil, Salt
- Budino – Egg, Cream, Milk, Butter, Scotch Whiskey, Corn Starch, Brown Sugar, Salt, Water
- Caramel Sauce – Butter, Cream, Sugar, Water, Vanilla Bean
- Creme Fraiche – Creme Fraiche, Cream
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA.
Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors. Early in her career, she was named Food & Wine Magazine’s “Best New Chef,” she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine Magazines, she’s authored 8 cookbooks, was featured on Netflix’s “Chef’s Table,” and was honored with the the 2014 James Beard Award for Outstanding Chef. And now, from stromboli to eggplant parmigiana to meatballs, Nancy Silverton’s greatest hits are shipping nationwide!
