SALAMI CRISPS WITH SOUR CREAM AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 pieces
Number Of Ingredients 3
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 CHIPS
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 servings (about 16 slices)
Number Of Ingredients 1
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
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
SALAMI CRISPS
Salami chips.
Categories Pork Bake Low Carb Kid-Friendly Quick & Easy Back to School Gourmet Small Plates
Yield Makes 24
Number Of Ingredients 3
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
BAKED SALAMI
I found this recipe years ago. My first thought was that it was strange, but decided to keep it anyway. I have made this many times since and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side. The salami has a tendency to twist! Serve with crackers.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry
Time 1h55m
Yield 50
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
- Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
- Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.3 g, Cholesterol 18.2 mg, Fat 5.5 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 467.9 mg, Sugar 6.6 g
BAKED KOSHER SALAMI
Our Baked Salami will be your new favorite appetizer to serve for a crowd! With just three ingredients, salami, dijon mustard and apricot preserves, you will have a delicious dessert in no time at all.
Provided by Princess Pinky Girl
Categories Appetizer
Time 45m
Number Of Ingredients 3
Steps:
- Slice salami about 1/8 to 1/4 inch thick, but not all the way through.
- Leave it intact enough at the bottom so it will hold together.
- Place salami, apricot preserves and dijon mustard all in a large ziplock bag.
- Shake the bag so the marinade covers the entire salami.
- Let salami sit in marinade overnight in ziplock in refrigerator.
- Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
- Cut up salami and use toothpicks to serve.
- Use extra marinade as a dipping sauce
Nutrition Facts : Calories 177 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED SALAMI
This is a great appetizer served with slices of light or dark rye bread. The proportions of marmalade and mustard used are up to you. I usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. Servings depends on the size of the salami used.
Provided by dojemi
Categories Meat
Time 4h15m
Yield 1 salami
Number Of Ingredients 3
Steps:
- Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
- Leave it intact enough at the bottom so it will hold together.
- Top with the Marmalade and Dijon mustard.
- Enough to cover the whole top of the salami.
- Wrap in foil and bake in a slow oven for 4 hours.
- Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.
Nutrition Facts : Calories 738, Fat 27.2, SaturatedFat 10.2, Cholesterol 71, Sodium 2642.7, Carbohydrate 114.6, Fiber 5.2, Sugar 98.6, Protein 18.5
BAKED SALAMI TWO
Baked Salami II because there's another baked salami on here but the ingredients are totally different from this one. I haven't tried this yet, I'm putting it here so I can throw this newspaper away! From the Chicago Tribune.
Provided by Hey Jude
Categories Meat
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Remove wrapping from salami and score the entire thing crosswise, into 1/4-inch slices but don't cut all the way through.
- Place salami in a pan and bake uncovered, in a pre-heated 350° oven for one hour; drain fat.
- Combine brown sugar and barbecue sauce; pour over drained salami and return to the oven; bake for another hour, basting with pan juices every 15 minutes.
- To serve, place warm salami on a cutting board along with a serrated knife and let everyone cut through the slices and eat with the cocktail rye and/or crackers.
PENNE SALAMI BAKE
"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.
Nutrition Facts :
OVEN BAKED, EUROPEAN STYLE SALAMI
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. The logs will keep for 4 - 6 weeks under refrigeration. Make up a batch and share with friends...they make wonderful gifts. The time does not take into chilling time. Serve as part of an appitizer or for sandwiches
Provided by Abby Girl
Categories Pork
Time 6h30m
Yield 3 logs
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
- Preheat the oven to 200 to 225.
- Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
- The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
- When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.
Nutrition Facts : Calories 1517.8, Fat 96.1, SaturatedFat 35.9, Cholesterol 481.1, Sodium 428.8, Carbohydrate 14.4, Fiber 4.9, Sugar 2.7, Protein 142.2
PENNE SALAMI BAKE
Make and share this Penne Salami Bake recipe from Food.com.
Provided by Jellyqueen
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside.
- Preheat oven to 350 Degrees F.
- In a large skillet, saute the onion and garlic in olive oil until tender.
- Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
- Simmer, uncovered, for 5 minutes.
- Remove from heat and stir in pasta.
- Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
- Place in oven and bake 15 miunutes.
Nutrition Facts : Calories 663, Fat 39.8, SaturatedFat 16.5, Cholesterol 81.3, Sodium 938, Carbohydrate 54.6, Fiber 9, Sugar 6.1, Protein 24.9
CHEF JOHN'S SALAMI BREAD
What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h56m
Yield 6
Number Of Ingredients 7
Steps:
- Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
- Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
- Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
- Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 33.7 g, Cholesterol 43.7 mg, Fat 17.2 g, Fiber 1 g, Protein 17.3 g, SaturatedFat 5.4 g, Sodium 1356.7 mg, Sugar 4 g
BAKED BEEF SALAMI APPETIZER
Simple, Paleo, low carb appetizer for any party. It's so simple, but looks fancy and everyone loves it. For 10 people, I prepared three of these. They will not look pretty when marinating, but they "blossom" when you cook them.
Provided by SparkleKristy
Categories Kosher
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
- Leave it intact enough at the bottom so it will hold together.
- Place salami and dijon mustard all in a large ziplock bag.
- Rub the salami through the bag so the mustard covers the entire salami.
- Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
- Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
- Cut up salami and use toothpicks to serve.
- Use extra marinade as a dipping sauce.
Nutrition Facts : Calories 176.3, Fat 2.4, SaturatedFat 0.1, Sodium 666.4, Carbohydrate 39.8, Fiber 2, Sugar 25.3, Protein 2.9
HARD SALAMI CUPS
These cute little salami cups that are shaped and baked in a mini muffin tin will bring a delight to your dinner guests before any meal.
Provided by Shannon Laska
Categories Appetizers and Snacks Meat and Poultry
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press salami slices into mini-muffin cups to line.
- Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
- Bake in preheated oven until the filling looks creamy, about 10 minutes.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 7.1 g, Cholesterol 134.6 mg, Fat 49.6 g, Protein 19.1 g, SaturatedFat 21.6 g, Sodium 1534 mg, Sugar 0.2 g
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