HOME > Chowhound > Home Cooking >

Discussion

Cooking with salami

I love snacking on salami, but bought some recently that tasted too fatty for my snacking pleasure. I'd like to cook with it instead. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Send it to me? even though I believe a salami never be too fatty, I'm not sure how cooking with it would ever change that. You can maybe crisp it up in a pan. Sometimes I do that for snacking. No more than a minute or two per side should be enough to get it crispy and slighly browned. Unless you do this, I can't imagine any other way that would be pleasing to you if you think its too fatty. IF you add to pizza or lasagna or eggs prior to crispy, I would imagine you'd have a greasy, oily mess on your hands. Or try it uncooked julienning it and toss with warmed pasta and some cheese/olive oil. Maybe try it in place of pancetta in a spaghetti carbonara'esque dish?

    1 Reply
    1. re: ESNY

      I hope the fat will just melt into whatever else is in the pan and become a flavoring agent. Pasta is a great idea....

    2. OK this is going to sound weird, but I made Jumbalaya for Mardi Gras, it was just us so I didn't want to go crazy. I julienned hot and sweet capicola and also salami that I had leftover (rather than tasso ham), I also used southern style breakfast sausage instead of andouille and I used turkey shreds from the stock I made the week before instead of chicken. It was the best I ever made, not that I'm from New Orleans but I finished it today for lunch and I ate way too much. So julienne it and put it in something that calls for proscuitto or ham or bacon or whatever, you will be fine (although I think it was the capicola that put it over the top).
      PS Did you maybe buy hard salami instead of Genoa?

      6 Replies
      1. re: coll

        Yup, I bought the hard variety. This multi-meat idea sounds delicious; I can't imagine eating too much! Thank you.

        1. re: sequins

          I think what also made it so good was instead of regular brandy I used Kirschwasser (cherry brandy), again to use up stuff I had laying around! Anyway it didn't seem like I ate too much while I was consuming it, only later when my stomach hurt!

          1. re: coll

            My jumbalaya recipe has no alcohol at all, can you give me an idea how you use the brandy?

            1. re: julesrules

              I'll tell you the recipe I use although I have no idea where I got it.....I'm guessing from a chef I knew at the Marriot, due to the quick throwing together of ingredients and the alcohol: it's not really authentic I guess. But it tastes great. Maybe I should name it something else.

              I saute some roasted peppers, green onions (with tops), and garlic in butter and oil for 2 minutes.
              Add julienned meats and sausage and chicken, a can of whole tomato in puree and some ground toasted almonds, cover and simmer 5 minutes.
              Make a wash out of 1 Tbsp lemon juice, 1 Tbsp soy sauce, 1/4 cup fruit brandy, 1/4 cup white wine and 2 tsp cornstarch. Add to mix, boil, and simmer 2 minutes.
              Season with: crushed red pepper, tabasco, parsley, thyme.
              I believe you're supposed to add rice to the mix until it cooks in it, but I just serve some on the side, with pesto-y stuff mixed in.

              1. re: coll

                No roux? No rice? That sounds like a tasty stew, but I would really hesitate to call it jambalaya, which by definition is a rice-based dish. And not just my definition, I did a quick Web search and it brought up 13 definitions, all of which start with rice.

                I don't mean to sound huffy about it, I just like things to be called what they are.

                1. re: BobB

                  Yeah that's what I said. It's a jumble of stuff at least.

      2. I've chopped up hard salami and added it to long simmered tomato sauces and on top of pizza. I think the flavor goes a long way in sauces and if it's too fatty for you, I wouldn't add a lot to a pizza.

        1. Make soup! Chop it very finely and brown the heck out of it. Then add whatever aromatics you want, and some broth, and let it simmer for a couple hours. Then add whatever you want (beans, vegetables, other meat), simmer a bit more, and eat.

          If you have more salami than one soup can take, chop and brown it all, and freeze the little browned bits for a head start on your next soup.

          1. Salami and eggs is part of the Jewish repetoire. Of course, one generally uses koshere salami, but I'm guess another kind would still work.

            Slice the salami, put it in a pan, and fry it until it's a little crisp and some fat has rendered. Beat the eggs and add to the pan. Cook until set (like a pancake) or scramble the mix. I serve it with Jewish deli mustard (Hebrew National) and baked beans.

            18 Replies
            1. re: RGR

              For some strange reason, salami and eggs was a Passover tradition in my family while growing up, and remains so in my household. We love it, but only on Pesach. :-)

              1. re: FlavoursGal

                I also grew up with salami and eggs several times a year for dinner, including Pesach. Nowadays, we pretty much buy salami only at Pesach. Our kids look forward to salami and eggs for a quick dinner during Pesach. You have me salivating for it already!! Now if only we could get some decent mustard during Passover!
                p.j.

                1. re: p.j.

                  Unless you're Sephardic, mustard is prohibited during Passover. I have seen Dijon mustard with a Passover hechsher, but it warns on the label that it is "kitniot" - not for Ashkenazi consumption.

                  Besides I like my salami and eggs with ketchup.

                2. re: FlavoursGal

                  For us, salami & eggs was a regular in the dinner (supper in those days) rotation, but one thing we only had on Passover was butter. The rest of the year we ate only margarine, but for Passover we had butter - and no ordinary butter, it had to be Breakstone's Whipped Butter. Go figure...

                  1. re: BobB

                    We only had butter on Passover, too! Unsalted butter that would invariably crumble the matzo as we tried to spread it. In those days, Breakstone's was not imported into Canada. I can't remember what brand we used.

                    This was the days before Mother's Passover margarine existed.

                    1. re: FlavoursGal

                      butter and the passover jam on matzoh, can't remember brands

                      1. re: pescatarian

                        Cream cheese and jam on matzoh. Zayer geshmak!

                      2. re: FlavoursGal

                        the secret to stop the crumble - leave the breakstone's out for about 30 - 45 minutes - nice soft and easy to spread -

                        1. re: weinstein5

                          Absolutely gotta bring up to room temp. Also always spread with the grain.

                          1. re: jfood

                            Uh-oh! We've hijacked this thread. Let's play fair and start a new one - Peculiar Passover Practices? I'll start it on General Chowhounding.

                          2. re: weinstein5

                            Even better is to put thin pats of butter all over the matzoh and then you only have to wait 5 minutes or so for it to warm up and become very spreadable.

                          3. re: FlavoursGal

                            Chicken fat and a sprinkle of kosher salt on the matzoh! No wonder my Bubbie and Zayde died so young!

                            1. re: FlavoursGal

                              Rendered chicken schmaltz with a little salt is the perfect spread for matzo. It won't do much for your arteries, but does leave you with "happy mouth"!

                        2. re: RGR

                          MMmmmm... haven't had salami and eggs with a side of Heinz vegetarian beans in a gazillion years. Are you a (former) Brooklyn CH like I am, by any chance?

                          1. re: CindyJ

                            Not Brooklyn. I grew up on the Lower East Side when it was still a center of Jewish life. :-)

                            I used to use Heinz vegetarian baked beans; however, a few years ago, I began to notice an unappealing change in the flavor, which made me think they might have changed the recipe. I tried Busch's vegetarian baked beans, liked them a lot, and so that's what I use now.

                          2. re: RGR

                            I was just going to suggest this. My dad made it all the time for us growing up. His secret was to put some water in the eggs to fluff them up.

                            1. re: RGR

                              Yum. Salami and eggs were a special treat growing up because my mother used to make it just for herself when my father was out of town or otherwise not coming home for dinner. She would serve us something she thought was healthier, but gave us tastes of her dinner.

                              1. re: chicgail

                                I do the very same thing -- make it for myself -- when my husband is out of town.