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Side Dish
4 - 6 servings
5 minutes
25-30 minutes
Chef Tom Fraker
2 (10 ounces) 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.
You will likely have extra sauce. Refrigerate and reheat for future dishes.
