Salami

Salami’s most often eaten straight, in sandwiches, as an antipasto, or as a snack–but it’s also terrific cooked.

Add julienned salami to long-cooking tomato sauces and bean dishes, which gain a lot from its flavor. Use in split pea soup instead of ham. Fry julienned salami and use place of pancetta in spaghetti carbonara, or toss into a fresh tomato sauce. Quickly fry thin slices just until they crisp up and toss in salads.

Salami and eggs is part of the Jewish repertoire, says RGR, but it’s good eating whether your salami’s kosher or treyf. Fry salami slices until they’re a little crisp and some fat has rendered. Add beaten eggs to the pan and cook until set or scramble it all up.

Grilled salami has many fans. Slice it 3/4- to 1-inch thick and grill; on a hot grill, it’ll only take a couple of minutes per side. Baste with your favorite barbecue sauce, or grill plain and dip in mustard.

Diane in Bexley says her baked salami is a runaway hit at parties and the most-requested appetizer she makes: Cut thin slices three-quarters of the way down along the length of a 16-oz. salami and set it in a baking dish. In a saucepan, mix and heat 1 bottle chili sauce (e.g., Heinz), a half-bottle measure of water, 8 oz. apricot jam, and 1/4 cup red wine vinegar. Pour over the salami and bake uncovered at 350F until well glazed, 30-45 minutes. Serve with crackers.

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Cooking with salami

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