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Oct 13, 2008 04:04 PM
Discussion

Cured meat inspiration

Hi, my fiance was in Seattle last weekend and on my behest brought me back goodies from Salumi Cured Meats. Being the overly enthusiastic boy he is, he brought back 6 different kinds of salamis:
Agrumi
Cotto
Finocchiona
Hot Sopressata
Salumi Salami
Smoked Paprika

Now I have all this meat and I'm not sure what to do with it. Any inspiration for sandwiches, pizzas or pastas or any other brilliant recipe ideas?

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Armandino's Salumi
309 3rd Ave S, Seattle, WA 98104

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  1. You know, with such a lovely selection of meats, I would just make an antipasto platter to share for dinner. The meats are able to shine on their own that way. I usually include some fresh mozzerella, fontina, shaved parm and lettuce, tomato, roasted red peppers, caponata, marinated mushrooms, marinated artichoke hearts, pepperoncini, olives, and really anything else you fancy. I serve with a good loaf of bread, warmed, and olive oil, balsamic, salt, pepper, fresh oregano, and fresh basil to add to one's own taste.

    1 Reply
    1. re: diablo

      I agree with diablo completely...Poppa Batali's work should be experienced without flavor distractions. Savor each and every bite.

      The only addition I would make to the post above is a nice Italian red that would stand up to the various spices....but based on the ingredient listing I sense that diablo took the wine as a given !