It didn’t take any “special persuasion” for voters to name The Godfather, a sandwich at Folgarelli’s Market in Traverse City, a Top 3 winner in Traverse Magazine’s Red Hot Best contest in the sandwich category. The Don Corleone of Northern Michigan sandwiches has legitimately earned a legion of followers over the decades that this market has been by hand-stacking slices of the very best capicolla, prosciutto, provolone and more to build this creation.
But what is The Godfather without his sons? Meet them here (the Folgarelli’s version of them anyway) the New York Antipasto and the Fiora Pasta Salad. Darric Newman, the third generation to take the helm of the family market, tells us that these simple combinations of ingredients deliver big on ﬂavor. Purchase them from Folgarelli’s deli case or make them yourself for a light summer supper.
- 4 tomatoes, quartered and cut into small pieces
- 4 stalks celery, diced small
- 1/2 Margherita pepperoni
- 2 thick slices of Mastro genoa salami, cubed
- 2 thick slices of Fontinella cheese, cubed
- 1 pint giardiniera
- 10 pitted Sicilian olives, sliced
- 1 1/2 cup Folgarelli’s Marge’s Italian dressing
- 1/2 red onion, diced
Cut pepperoni stick in half lengthwise and then cut into thin half-moons by hand. Take pepperoncini from the giardiniera, remove stems and cut into small rings. Dice remaining giardiniera into smaller pieces. Toss all ingredients with dressing.
- 1 bag (17.6 ounces) Fusco Fiori Pasta, cooked al dente, drained and cooled
- 1 cup frozen peas
- 1/2 pound bacon, cut into small pieces and cooked well
- 1/2 cup mayonnaise
- 1/2 cup grated, imported Parmesan cheese
Combine all ingredients and mix well. Ready to serve when peas are defrosted.
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