Salami Misti Recipes

SALAMI CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

HOMEMADE SALAMI

Steps:

• In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
• Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

SALAMI SALAD

Steps:

• Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
• Top the salad with the salami and Parmesan.

SALAMI BITS

Steps:

• Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes.
• Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed.

SALAMI SALAD WITH TOMATOES AND MOZZARELLA

Steps:

• In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.

SALAMI CRISPS WITH SOUR CREAM AND BASIL

Steps:

• Preheat the oven to 325 degrees F.
• Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
• Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
• Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
• REGION/ORIGIN: Trentino
• GRAPE/VARIETAL: Chardonnay and Pinot Noir
• RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
• REGION/ORIGIN: Spoltore, Abruzzo
• GRAPE/VARIETAL: Montepulciano d'Abruzzo

SALAMI PASTA ALLA GRICIA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
• While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
• Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
• Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
• Serve right away, with more pecorino on top.