Recipes: 3 Prodigious Ways to Use Salami
Bask in the delights of homemade Italian gourmet food this year with healthy Italian meat and seafood options. Enjoy hearty specialty food, rich in Italian herbs and their taste-bud wagging flavors using Italian seasonings and salami!
Here are a few easy yet prodigious ways to use salami in preparing gastronomic Italian cuisines using protein-packed salami:
1. Salami Angel Hair
- Extra virgin olive oil (1/4 cup)
- Angel hair (1 ½ pounds)
- Italian salami (3/4 pounds, sliced)
- Egg yolks (6, large)
- Pecorino cheese (1/2 cup, grated)
- Ground black pepper (to taste)
- Kosher salt (to taste)
- In a large, deep pan, warm up 2 tbsp of olive oil. Add the salami and cook 10 minutes per side. Make sure the salami is tender.
- In another pot, boil the angel hair according to the instructions on the label or until al dente for an authentic Italian gourmet meal. Reserve ½ a cup of pasta water.
- In a separate bowl, whisk cheese, leftover olive oil and egg yolks.
- Add ½ cup of pasta water and the boiled pasta to the salami and cook on mild heat for about 2 minutes. Add Italian seasonings according to taste.
- Remove the skillet from the heat and add the egg mixture. Mix. Serve with a basil garnishing
2. Linguini with Clams and Salami
- Linguine (3/4 pounds)
- Garlic cloves (2, sliced)
- Extra virgin olive oil (3 tbsp)
- Red pepper (1/4 tsp, crushed)
- White wine (1/2 cup, dried)
- Clams (30, scrubbed)
- Salami (3 ounces, sliced)
- Parsley (1/2 cup, chopped)
- Sea salt (to taste)
- Pepper (to taste)
- Italian seasonings (1 tbsp or to taste)
- Boil water in a deep pot. Add salt and linguine according to the instructions on the label or until al dente.
- In another deep and large skillet, warm up the olive oil. Sauté the garlic until golden brown for around 3 minutes on mild heat. Add clams, wine and red pepper. Bring to a sizzle then cover it for 5 minutes and let it cook.
- Add linguine to the clam sauce. Toss in the parsley and Italian herbs. Mix well.
Serve with a side of fresh garlic bread for an authentic Italian cuisine.
3. Salami, Potato and Cheese Frittata
- Potatoes (1 ½ pound, boiled or baked, peeled)
- Salami (3 ounces, hard and sliced salami)
- Parmesan (1/4 cup, grated)
- Goat cheese (1/4 pound)
- Eggs (8, large)
- Butter (1 tbsp)
- Extra virgin olive oil (2 tbsp)
- Sea salt (1/4 tsp)
- Ground pepper (1/8 tsp)
- Italian herbs (to taste)
- Heat 1 tbsp of olive in a nonstick oven-friendly frying pan. Add salt and potatoes and sauté for 5 minutes. Remove from the pan and let cool.
- In a bowl, whisk eggs, parmesan, pepper and salt. You can add Italian herbs as well. Then mix in the salami and potatoes as well.
- In the pan, add butter and 1 tbsp of olive oil. Pour in the egg mix and set heat to low. Add goat cheese and let it cook for around 10 minutes.
- In a pre-heated broiler, add frittata until the eggs are set. Loosen up the frittata with a wooden spatula and slide onto a plate.
Slice it up and serve with garlic sauce.
- Smitaly family