Provolone Olive And Salami Food

SALAMI AND PROVOLONE CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Place the pan on a rimmed baking sheet.
• Whisk together the half-and-half, eggs and egg yolks in large bowl. Season with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Put the cheese and salami in a medium bowl and toss to combine; spread the mixture in the prepared pie plate. Pour the egg mixture over the top and sprinkle with the basil.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool. Scatter more basil over the top and slice into wedges.

CRISPY ORZO SALAD

Steps:

• For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
• For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
• For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.

SALAMI & PROVOLONE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami., Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.

PARTY PEPPERONCINI

Steps:

• Drain the peppeoncinis and cut the ends off. I usually squeeze the seed bundle out, but you don't have to.
• Very lightly brush each slice of salami with olive oil.
• Put a slice of provolone on each slice of salami and lightly brush with olive oil again. (If the provolone is wider than the salami, just fold it down on one side, then roll long-wise.).
• Wrap salami and provolone around pepperoncini and secure with a toothpick.
• Cover and refrigerate.
• Note: If the provolone is significantly larger in diameter than the salami, only get half as many slices of provolone and cut them in half.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

SALAMI-MOZZARELLA CALZONE

Steps:

• Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

SALAMI PROVOLONE BURGER

Steps:

• Preheat grill pan (or grill). Form meat into four patties; sprinkle with seasoning (wash hands). Place patties in grill pan (or on grill); grill 3-4 minutes on each side or until meat is 160°F.
• Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Combine bruschetta topping and olives.
• Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.

CALZONE WITH HAM, SALAMI, CHEESE

Steps:

• Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
• Butter the rolled out bread dough.
• Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
• Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

TORTELLINI APPETIZERS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.

HAM, HARD SALAMI AND PROVOLONE HOAGIE

Steps:

• Cut open the hoagie bun length-wise.
• Lay down the ham, salami and cheese on the top bun.
• Add shredded lettuce to bottom bun, top with onions, basil, EVOO, vinegar, salt and pepper.
• Close the bun!

PROVOLONE, OLIVE, AND SALAMI

Steps:

• Cut the provolone cheese into 40 small cubes. Wrap a slice of pepper around each cube.
• Wrap salami around cheese and pepper twice, place on wooden skewer. On another skewer add one black olive, one piece cheese, and one green olive. Repeat until all skewers have been used.