Home Cooking 15

Salami Stockpile

Cherylptw | Dec 25, 200904:34 PM

Yesterday, UPS brought me a beautiful wooden crate loaded with Italian meats, a prize I'd won from entering a recipe contest (my hobby).

Among the goodies: pancetta, capocolla, mortadella, prosciutto and a selection of salami, some of which are infused with chianti, pinot grigio, or rose wine. Really beautiful selection.

The downside is that I've had an aversion to salami since I was a kid in elementary school. Never could stand the smell of it; I'd get nauseous. So, I want to like it because I'd like to try some of what I have. Anyone have any recipes or suggestions on how I can best utilize this meat?

Please don't suggest that I eat it raw in a sandwich or stacked with cream cheese and cut it into wedges or spread with something & rolled up with a toothpick or anything like that. I'm looking for something to make me say, "wow, I can't believe that was salami". Double bonus points for recipes or ideas that don't focus on the salami flavor.

To start my experimentation, I'm going to make FNetwork's Sunny Anderson's salami chips...Thanks in advance

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