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Buffalo Fioretto
Recipe by Chef Tom Fraker

Buffalo Fioretto


2 (10 oz.) packages Melissa’s Fioretto
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Pepper
1 cup Pepper Sauce (such as Frank’s Red Hot Sauce)
1/3 cup Unsalted Butter
1/4 teaspoon Liquid Smoke
1/4 teaspoon Worcestershire
1/4 teaspoon Garlic Powder
1/4 teaspoon Kosher Salt

Preheat the oven to 425°F.

In a bowl, toss the Fioretto, olive oil, salt and pepper. Place on a baking sheet, in a single layer, and roast in the oven for 10 to 15 minutes or until slightly charred.

Add the pepper sauce and the next 5 ingredients to a sauce pot and simmer until heated through and creamy, stirring often.

Place the Fioretto in a bowl and add your desired amount of the pepper sauce. Toss to coat and serve hot.

Note: You will likely have extra sauce. Refrigerate and reheat for future dishes.