Search Results for “salami”

Those Ancient Romans. What would we have done without their culinary curiosity? From the Italian verb bruciare — “to roast over coals” or “to burn” — bruschetta (brew-SKET-tah) is simply that, grilled bread. Legends say it was made originally by ancient Romans and Etruscans, it has evolved over time from its most simple form: toasted bread rubbed with garlic, salt and drizzled with oil, called fett’unta, to a vehicle to showcase exquisite toppings. From sauteed mushrooms to the ripest of tomatoes to slices of cured lard or salami, the toppings vary, but hold in common their simplicity and quality. And don’t be caught calling the toppings bruschetta. Remember it’s the bread that’s burnt. All hail.

Few things will make you feel more like a Sicilian nonna than cooking up this gorgeous, tomato-rich pasta dish on a hot summer day. A simple shallow pan-fry turns cubes of hearty eggplant into tender bites of goodness, while drawing out toasted caramel notes. A mix of cow and sheep’s milk cheeses gives the sauce a savory, punchy creaminess. Set out a bowl of Castelvetrano olives — a sweet, mild variety that also hails from Sicily — and a salami plate for you and your guests to snack on while the sauce cooks. Mild and sweet sorts, like Sopressata, capocolla and fuet are great with this dish.

Pickled blackberries, smoked mozzarella and plums are the perfect addition to a salami platter. It takes just a little bit of smoke and some flavored vinegar to turn three ingredients into something special. Cold smoking — a way of preserving food without heat — imparts, well, smoky flavor to the cheese and plums, adding interest on a salame platter. Blackberries take a plunge in seasoned vinegar to add a sweet-tart note. Without much effort, your friends will think you’re a genius. They’re right.

Sure, your grill is a great way to cook a hunk of meat. But it can do so much more. Grilled pizzas are fun, fast and completely customizable for a crowd. This grilled pepperoni pizza with cracker-thin crust is the perfect vehicle for whatever genius combination you come up with. Experiment with different salami and cheeses, peppers or herbs. Or follow our lead. Pizza perfect. At least we think so.

Meat matters. Especially in Tuscany, where the local and tender Chianina beef, cut into thick slabs on the bone and simply grilled over a hardwood fire, are a thing of ageless beauty. We’ve tip-toed from tradition ever so tastefully by serving our fine steaks with a bright tangle of herbs and, yep, minced salami. Dante would approve.

Pao de Quiejo are gougere-like little buns, ubiquitous in Brazil, where they’re sold as snacks. Crisp and light on the outside and cheesy and chewy on the inside, they can be found in a variety of addictive flavors. Ours are studded with minced salame, parsley and Parmigiano cheese. Made with sour manioc starch and tapioca flour, which give them their characteristic chew, they’re ideal for those who are gluten-intolerant. Even better: they’re easy. Which is good, because you’re not going to stop eating them. The sour manioc starch is fermented and makes a big difference in the success of this dish. It can be found in a Brazilian grocery or online. For more information on these flours, see our Cook’s Note below.

Normally found as a paste, harissa is a fiery condiment from North African made from ground hot chile peppers, garlic and various spices. We took the ingredients that you would find in harissa and used them to wake up some olives for a robust salami platter.

This potato salad is inspired by the traditional Ligurian pasta dish, Trennete with pesto, potatoes and green beans. While they both boast potatoes and pesto, that's where they part. Our potato salad is studded with salami, fresh peas and chives. You probably aren’t going to be having a picnic on the banks in Genoa this afternoon, but this salad could make you feel like you are.

Homemade genoa mac and cheese is better — by far — than any frozen or boxed version. Does anyone want to argue that? No? That’s because you’d lose. Ours is super creamy, using a blend of mild and sharp cheese, with a welcome surprise of salami bits in each bite. Pure comfort. Plus a crunchy topping. Could you want anything more? You’ll never go back to the box.

Known as khrenovukha or hrenovuha in Russia (and they know vodka), it’s not for the faint of heart. This horseradish-infused vodka is part of a drinking ceremony involving lots of toasts such as za vashe zdorov'e! (to your health) after which there are lots of ice-cold shots, and lots of salami. For hours. Eating is just as important as drinking. That’s a ritual we’re down with.

Count Negroni, walks into a bar. No it’s not the start of a bad joke. It was the 1920s in Florence, and the Italian nobleman ordered an Americano (sweet vermouth, Campari and soda), and in a move that would change cocktail history, he swapped in gin instead of soda. The resulting perfect trinity of gin, sweet vermouth and that bitter-but-lovable Campari, chilled with a twist of orange, is an easy, classic, masculine and meaningful way to end a long week. Fennel sausage is a natural complement to the orange and herbaceous flavors going on in the glass. The booze cleanses the palate of the salami’s richness. This could go on all night. Which, of course, is a great idea.

At its most basic, a michelada -- from “mi chela helada,” or my cold beer -- is simply beer, salt and lime over ice. But as people are wont to do over the course of time and across continents, people have finagled the base recipe to make it their own. And it works, so you should too! Ours embraces the spicy, tangy and complex flavors of Mexican seasoning mixes and dresses it up with appropriately poetic garnishes. Pairing salami and jicama sounds peculiar until you try it. Turns out, they’re natural companions. Rich and sultry with crisp and cool: It’s a yin and yang that works every time.