Search Results for “salame”

This is it folks. Do we even need to remind you that now is the time to eat these gifts of summer gardens? Use only the best, freshest vegetables and they will reward you with superior taste, needing only a few accompanying flavors for interest and color. Pair with some salame, throw in some bread and chilled wine, and you’ve got the best summer meal on your hands. Savor the moment. Simplicity reigns.

Who doesn’t love a snack? Yet sometimes it’s hard to choose between salty and sweet. Luckily, we’ve got a spicy mix of salame sticks, chips, pretzels and nuts for the salt and dried mangoes for the sweet. It’s not often you get it both ways.

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.

Plain ol’ breadcrumb topping just got an upgrade by swapping in ground taralli instead. They’re those little donut-shaped crackers found in Italian bakeries and markets. The best ones are made with superior olive oil, of course, and produce a crunchy, flaky, deeply satisfying (read: addictive) snack. Taralli are often flavored with fennel seed, so they echo that note in the salami. Put those together on top of oysters in a classic New England-inspired preparation and you’ve got one hell of an appetizer.

You can get your fishmonger to shuck oysters and lay them out nicely on ice for you but you’ll pay a premium and miss out on an integral part of the experience. Much of the joy in eating such a delicious, sexy, luxurious thing as an oyster is putting in the effort — and displaying the skill — it takes to open one. Oysters with fennel-lemon mignonette is the perfect way to enjoy the fruit of your labor.

Our traditional Sopressata salame is a savory and rich, coarse ground salame.