Sausage Salami And Mozzarella Tart Food

ASPARAGUS, SALAMI AND MOZZARELLA TARTS

Steps:

• Preheat the oven to 400˚ F. Whisk the egg and 1 tablespoon water in a small bowl until combined. Roll out the puff pastry into a 17-inch square. Using a sharp knife, cut the puff pastry sheet into sixteen 4 1/4-inch squares. Arrange the squares on a parchment-lined baking sheet spaced evenly apart.
• Add a pinch of mozzarella to the center of each pastry square, followed by a slice of salami and 2 pieces of asparagus. Lift opposite corners of each pastry square and fold them in, wrapping the pastry around the filling. Dab some of the egg wash onto the corners and press to seal. Brush each tart with more egg wash and bake until golden brown, about 15 minutes.

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

SAUSAGE, SALAMI, AND MOZZARELLA TART

Steps:

• Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
• Meanwhile, sauté sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.
• Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

TOMATO AND MOZZARELLA TART

Steps:

• Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
• With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
• With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
• Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
• Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
• With pizza wheel or knife, trim excess dough from corners.
• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
• Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
• Transfer to wire rack; increase oven temperature to 425 degrees.
• While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
• Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
• Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
• Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
• Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

BAKED ZITI WITH SPINACH, SAUSAGE, AND MOZZARELLA

Steps:

• Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper.
• Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.

SALAMI, SAUSAGE, AND MOZZARELLA TART

Steps:

• Prepare the Crust:
• Preheat oven to 425°F
• Unfold crust on work surface.
• Press together any cracks in dough to seal crust.
• Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan.
• Pierce crust with fork.
• Bake crust 5 minutes; press with back of fork if crust bubbles up.
• Continue to bake until crust is golden brown, about 10 minutes. Set aside.
• Prepare the Filling:
• Reduce oven temperature to 400°F
• Meanwhile, saute sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes.
• Using slotted spoon, transfer sausage to large bowl; cool.
• Add mozzarella, salami, Parmigiano cheese, and basil.
• Toss sausage mixture to blend.
• Spoon sausage mixture into prepared crust.
• Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper.
• Pour custard over sausage mixture in crust.
• Bake tart until filling is set in center and golden brown on top, about 30 minutes.
• Let cool 10 minutes and serve. Makes 8 (appetizer) servings.
• That's it!