Salami, On and Off the Antipasti Plate

Published on Thursday, June 3, 2010, by Caitlin McGrath / Edit Post

Salami is best known as part of a selection of antipasti or a sandwich ingredient, but there are creative ways to use it in a variety of dishes, as well.

Cherylptw slices salami super-thin and lays it on a parchment-lined baking sheet, then bakes it at 350 degrees F for 10 to 15 minutes, until it crisps. Blot with paper towels and allow to cool, then eat as a snack or use as the base for antipasti salads (Cheryl likes chopped roasted red pepper, sun-dried tomatoes, fresh mozzarella, and basil).

When fresh favas are in season, JoanN makes a favorite antipasto salad of raw favas, salami, mint, and Manchego cheese.

More ideas: Add salami to scrambled eggs or frittatas; try CHOW's Omelet with Ricotta and Salami; add to bread dough; add to minestrone or a fresh tomato sauce for pasta.

Discuss: How to eat salami

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COMMENT

  • Caitlin,

    I'd just like to point out that the Zuni Cafe recipe you've linked to takes you someplace weird when you click on "sheep milk cheese." In the book, the ingredients list calls for "About 2 ounces Manchego, Basque Brebis, or aged Tuscan pecorino." The original recipe also calls for an optional trickle of lemon juice (an option I like) before folding all ingredients together (as opposed...+READ

    Caitlin,

    I'd just like to point out that the Zuni Cafe recipe you've linked to takes you someplace weird when you click on "sheep milk cheese." In the book, the ingredients list calls for "About 2 ounces Manchego, Basque Brebis, or aged Tuscan pecorino." The original recipe also calls for an optional trickle of lemon juice (an option I like) before folding all ingredients together (as opposed to the dressed favas being placed on top of the salami as in the linked recipe).-COLLAPSE