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Recipes with Salami

September 29, 2009
By Eileen Goltz

While most of us think of the salami as “Jewish” in origin but in actuality its Italian origin goes back to ancient Rome. The word comes from the Italian word “salare” which means “to salt”. Originally salami was made from a mixture of chopped meat and salt that was stuffed into a natural casing and then was air dried. In the days before refrigeration curing meats guaranteed a supply of meat throughout the warmer summer months when spoilage of fresh meat was inevitable.

Salamis are nearly all are seasoned with a combination of herbs and spices in addition to salt. Salamis are now sometimes smoked or cooked before air drying. Most, if not all Italian salamis contain garlic and so do a few German varieties. Some, like a few varieties from Spain, include paprika or chili. All kosher varieties of salami are made with beef or chicken or turkey. The “other” kinds tend to be made of all kinds of trief stuff.

For those of you on cholesterol or salt restricted diets, sorry, regular salami is a BIG no no. Lots of fat, lots of salt. Even the low fat varieties are off limits. I have, however tasted turkey and chicken salami sticks and while not quite as satisfying as the regular kind they are a pretty good substitute.

The following recipes all lend themselves to serving on Sukkot in the sukkah as either an appetizer when friends drop by, a fun dinner or as a quick salad lunch.

Tip: With its casing uncut, a whole salami can last for months if stored at a cool room temperature. Once cut, it can be refrigerated for up to 2 weeks if tightly wrapped.



RED PEPPER AND SALAMI SALAD (meat)

3 red bell peppers
3 red onions
2 cloves garlic
1/4 cup olive oil
4 oz spicy Italian salami, roughly chopped
1/2 jar artichoke hearts, drained and halved
1/3 cup small black olives
2 teaspoons dried oregano
1 tablespoon balsamic vinegar

Halve the bell peppers and remove the seeds and membranes. Cut each half into 4 pieces. Peel the onions and cut each into eighths. Peel and chop the garlic and combine with the olive oil. Preheat oven to 400. Arrange the pepper slices and onions in a shallow baking dish. Pour on the garlic oil. Bake for 20 minutes.

Remove the baking dish from the oven and stir the peppers and onions gently. Add the salami, artichokes, olives and oregano. Return to the oven for 15 minutes. Remove from oven and drizzle with the balsamic vinegar. Serve warm, or at room temperature, with crusty bread.


ARTICHOKE AND SALAMI SALAD (meat)

4 cups cooked elbow macaroni
1 cup bean sprouts
1 cup sliced water chestnuts
2 cups cherry tomatoes, halved
8 ounces turkey salami, cut into thin strips
1 cup roasted sweet red pepper strips, drained
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup Italian salad dressing
1/4 cup minced fresh basil
1/2 teaspoon pepper

In a large salad bowl, combine the macaroni, bean sprouts, water chestnuts, tomatoes, salami, red peppers, artichokes and olives. Add the dressing, basil and pepper; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Serves 8


BAKED SALAMI (meat)

1 (2-pound) salami
1 cup brown sugar
1 (15-ounce) bottle brown sugar barbecue sauce
Cocktail rye, crackers

Preheat oven to 350. Remove wrapping from salami. Score entire salami, crosswise, into 1/4-inch slices, taking care not to cut all the way through. Place salami in a pan and bake uncovered for 45 minutes. Drain the fat. In a medium bowl, combine brown sugar and barbecue sauce. Pour the sauce over the drained salami and return to the oven. Bake for 30 to 40 minutes, basting with pan juices every 10 minutes. To serve, remove from oven and place warm salami on a cutting board along with a serrated knife and let guests cut through the slices. Serve with cocktail rye bread and/or crackers. Serves 12 to 14 as an appetizer.



APRICOT BAKED SALAMI (meat)

1 large soft salami (2 pounds)
1 1/2 cups honey mustard
1 1/2 cups apricot or peach jam

Preheat oven to 350. In a small sauce pan, over medium heat, combine mustard and jam. Stir constantly until mixture is well combines and bubbly. Place salami on wire rack on a cookie sheet. (Hint: Spray the cookie sheet with non-stick baking spray for easier clean-up.) Make 6-8 diagonal slits in the top of the salami. Brush mustard mixture onto salami. Bake for 1 hour basting every 15 minutes. Remove the salami from the oven and place on a cutting board with a knife to let your guests serve themselves. Serve with crackers or rye bread. Serves 12 to 14 as an appetizer


SALAMI ROSMARY BREAD (meat)

I got this recipe from Gourmet magazine and EVERYONE who loves salami LOVES this bread.

two 1/4-ounce packages active dry yeast (5 teaspoons)
2 cups lukewarm water
2 teaspoons table salt
5 to 6 cups bread flour
1/2 pound salami, chopped fine
2 teaspoons dried rosemary
a glaze made by beating 1 large egg white with 1 tablespoon water
coarse salt for sprinkling the bread

In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.

Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425 oven for 15 minutes. Reduce the temperature to 350 and bake the loaf for 30 minutes more or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool. Makes 1 loaf


HOT SALAMI AND SPINACH SALAD (meat)

2 tablespoon olive oil
1/4 pound hard salami, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 red onion, sliced into rings
6 cups (about 9 ounces) spinach, cleaned and stemmed
4 eggs, hard-boiled

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook until sizzling and browned, 2 to 3 minutes. Remove from heat. Using a slotted spoon, remove and set aside the salami, leaving the rendered fat. Add the mustard, honey, vinegar, salt, pepper, and the remaining 1 tablespoon of oil and whisk together to form a thin emulsion. Add the onion and salami and return to medium heat. Cook just until the onion wilts, about 1 minute. Divide the spinach among serving plates. Pour the hot salami dressing over the greens. Serve with the eggs, chopped, if desired. Serves 4 to 6


FETTUCCINE AND SALAMI FRITTATA (meat)

2 teaspoons minced garlic
2 cups crushed Italian tomatoes, partially drained
1 onion, finely sliced
1 to 1 1/2 cup cooked fettuccine
salt and pepper
1 cup salami, sliced
1 zucchini, grated
1 carrot, grated
5 eggs, lightly beaten
1 tablespoon olive oil

Preheat oven to 350. In a fry pan or saucepan heat oil and add the onion, garlic, zucchini and carrot. Cook for 2 to 3 minutes and then add the salami. Cook for one minute and then remove from heat. In a large bowl combine pasta, eggs, tomatoes, season well with salt and pepper. Add the vegetable and salami mixture Spoon the egg mixture into lightly oiled flan dish and bake for 45 minutes until set.


SALAMI AND RICE (meat)

2 lbs. salami cut into 1 inch pieces
1 large onion, diced
1 large green pepper, cut into 1 inch pieces
1 cup celery, cut into 1 inch pieces
1 can tomatoes
1 can pineapple chunks, drained (save juice)
1 cup beef broth (1 can)
1/4 teaspoon garlic powder
pepper to taste
1 tablespoon brown sugar
2 tablespoon cornstarch
4 cups cooked rice

Combine the salami, onion, peppers, and celery in a large skillet. Cook until veggies are crisp and tender. Add the tomatoes, broth, pineapple, and seasonings. Cover and simmer. Just before serving, blend the cornstarch and pineapple juice together in a bowl. Mix to combine. Pour the liquid into the meat and vegetable mixture. Cook, stirring occasionally, until clear and thick. Serve immediately on a bed of cooked white rice. Serves 6.


GREEK SALAMI SALAD (meat)

6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced celery
1/2 cup shredded carrots
4 ounces thinly sliced salami, cut into strips
1/4 cup sliced pitted Kalamata olives

Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Combine lettuce, garbanzo beans, bell pepper, red onion, celery, carrots, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve. Serves 4 to 6

Submitted by George Karatun Lafayette IN

MARINATED MUSHROOM AND SALAMI SALAD (meat)

You’ll need to start a day ahead of time for this recipe but the taste is worth the wait.

1/4 cup fresh lemon juice, plus 1 tablespoon
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup olive oil, plus 1 tablespoon
2 pounds white button mushrooms, wiped clean, stemmed and quartered
1 pint cherry tomatoes
1 head romaine lettuce, shredded
1 cup bean sprouts
1/2 pound salami, cut into 1/2 inch cubes

In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.

Place the cherry tomatoes in the salad bowl. Drizzle the top of the tomatoes with the remaining 1 tablespoon of lemon juice and olive oil. Toss to coat. Add the shredded lettuce, bean sprouts, mushrooms, salami, and toss to coat. Serve immediately. Serves 6. This recipe can be doubled


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Recent Comments

I take a loaf of frozen kosher bread dough and divide it in half.  One half, rolled out goes on the bottom of an 8 1/2 by 11 pan.  Fry the salami with eggs and spread it on the dough in the pan.  Roll out the other half and put it on top.  Spread egg wash and bake at 350 degrees for 1/2 hour.  Cut into squares.  MMMMM delicious.

Shirly Herskovitz posted on 10/29 at 07:34 PM.

Where can I buy the various types of salami that you use in the article?

Barry Chook posted on 11/14 at 08:31 PM.


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