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What to do with really hard salami?

m
MazDee Nov 2, 2008 01:25 AM

I love Gallo Salami, having lived in SF area for a while. Now I live in México, where salami of any kind is very expensive, and most of it bad. So, while visiting up north last summer, I was excited to find some Gallo at a reduced price, and I bought 2 sticks, 13 oz each. I can bareky cut the stuff! I just opened one stick tonight and well, if I had a commercial slicer I probably could cut it, but to do it by hand is going to be such a chore, I wonder what I could do with this wonderfully flavored product that doesn't involve hours of labor? Thanks, Dee

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  1. j
    jpc8015 RE: MazDee Nov 2, 2008 03:02 AM

    Eat it.

    5 Replies
    1. re: jpc8015
      s
      scunge RE: jpc8015 Nov 2, 2008 03:26 AM

      It's happened to me (forgotten in back of fridge) slice real thin or you might soak in some wine or even simmer in the wine and re-chill .Cooking often soften's cured meats .I woudn't microwave though.

      1. re: scunge
        d
        dolores RE: scunge Nov 2, 2008 05:16 AM

        Cube it and use it in a pot of slow cooked baked beans.

        1. re: dolores
          jayt90 RE: dolores Nov 2, 2008 05:27 AM

          Cubing is a great idea, as it is all I can manage with a two year Mennonite summer sausage in my fridge. I can see the cubes going into cassoulet, lentil soup, choucroute, and paella.

          1. re: dolores
            b
            bear RE: dolores Nov 2, 2008 05:28 AM

            Baked beans sound good, or you could make a soup using onions, carrots and celery with several cloves of garlic sauteed in olive oil, then add tomatoes, beans (white, kidney or garbanzo) , beef or chicken stock and any other veggies available in Mexico now. Optionally you could add some beef bones for a richer flavor. Cut the salami in a couple of large pieces and add it to the pot. Simmer for an hour or so, and if the salam softens cut it into small pieces and leave it in the soup (or beans). If not, just take it out and it will have given the soup a great flavor.

            Let us know what you end up doing. Good luck!

          2. re: scunge
            John Talbott RE: scunge Apr 3, 2010 10:29 AM

            "you might soak in some wine or even simmer in the wine and re-chill"

            Thanks. I bought some Petit Chodin from Marie-Aude's Spring Boutique in Paris and it was almost inedible; I cooked it in red box wine, diluted 4:1 for 40 minutes et voila!

        2. k
          KiltedCook RE: MazDee Nov 2, 2008 10:18 AM

          Step 1 - Sharpen your knife.

          Or try a mandolin slicer (watch your fingers).

          Or, heat the salami in the microwave for a minute or two to get the fats loosened up. Then see Step 1.

          1 Reply
          1. re: KiltedCook
            jayt90 RE: KiltedCook Nov 2, 2008 02:06 PM

            The aged summer sausage I have will easily resist my best knives, and a mandolin. I don't have a microwave. So I'll cube it with an ancient Sabatier machete.

          2. Caroline1 RE: MazDee Nov 2, 2008 12:30 PM

            Is there a supermercado near you that has a slicing machine? Say "Por favor" to the butcher! '-)

            1. m
              MazDee RE: MazDee Nov 2, 2008 01:48 PM

              Good ideas! I think I will cube this one and use it in a pot of beans. The other one, try the soaking or simmering in wine idea. Thanks, Dee

              4 Replies
              1. re: MazDee
                trentyzan RE: MazDee Nov 2, 2008 09:35 PM

                These suggestions work. I had the same problem with a dry Molinari's salami a couple of months ago. I ended up steaming it in the rice cooker, and then managed to mandoline off most of it for pannini. The rest went into a pot of cannelini beans.

                1. re: trentyzan
                  m
                  MazDee RE: trentyzan Nov 3, 2008 07:05 PM

                  I put Peruana beans in the crock pot this morning, but later when I saw your post about steaming the salami, I added chorizo to the pot instead! I would rather have my salami on sandwiches or something rather than in a stew or in my beans. I don't have a rice cooker, but I do have a steam insert for a pot. I will try that first. If I still can't cut it, I will chunk it up. The idea of having a butcher slice it is good, but this is so hard (and salami is so difficult to control in a slicer) that I think softening it up first is the best idea. Thanks.

                  1. re: MazDee
                    Caroline1 RE: MazDee Nov 3, 2008 08:02 PM

                    MazDee, in your OP you say you really enjoy hard salami. So do I! I wasn't joking with my suggestion to ask if your local deli/supermarket will slice it thing for you. "Shave" it. Steaming or cooking in any way will change the flavor and the texture. I love really hard salami shaved paper thin, then wrapped around a hard thin bread stick and served with figs or melon. It's great in a mufaletta. Lots of wonderful things you can do with it. As difficult as it is for you to come by hard salami in Mexico,, I hate to think of you turning it into "chorizo." Butchers work with salami all the time, and what is difficult on a home electric slicer isn't difficult at all on a commercial machine that has a far more stable construction.

                2. re: MazDee
                  d
                  dolores RE: MazDee Nov 3, 2008 12:47 AM

                  You're welcome, MazDee.

                3. todao RE: MazDee Nov 2, 2008 06:52 PM

                  In our neighborhood it's possible to rent meat slicers that are capable of handling even hard salami. Once it's sliced, you're free to use it on pizza, in casseroles, etc.
                  Rachael Ray had a recipe floating around for a salami pasta dish with some other ingredients that looked pretty good. I'm not a fan of hers but it's important to give credit where credit is due and this one, as I recall, seemed worthy of the effort.

                  1. Cheese Boy RE: MazDee Nov 2, 2008 07:01 PM

                    Boil one of those bad boy salami(s) with your favorite greens. Try cooking it with swiss chard, escarole, cabbage, kale, mustard greens, ... whatever ! The salami will soften up where it will be easy to cut and the broth it flavors will taste great too. For added excitement, add your favorite bean to the mix.

                    1. LA Buckeye Fan RE: MazDee Nov 5, 2008 06:01 PM

                      hedgehog appetizer....carve it down 3/4 of the length. but in a roasting pan with a sweet and sour sauce (think chili sauce mixed with grape jelly) and bake until all the liquid is absorbed. Serve warm with pumpernickel bread.

                      1. chef chicklet RE: MazDee Apr 4, 2010 02:07 AM

                        It makes the best warm dressing for spinach or arugula.Heat it for about 20 seconds in the microwave first so that you can cut it into cubes. Then, warm it in some heated olive oil, and red pepper flakes, sometimes some dried herbs, I love it dropped into lima beans.. LOVE lima beans with salami, so good. Or cut an avocado in half, remove the pit, and then dress with the warmed salami dressing and black pepper.

                        1. bagelman01 RE: MazDee Apr 4, 2010 04:47 AM

                          I cube it and simmer it in a big pot of tomato based cabbage soup.

                          1. Funwithfood RE: MazDee Apr 5, 2010 09:21 PM

                            Paper thinly sliced...then baked until crisp, a family favorite!

                            1. howlin RE: MazDee Apr 5, 2010 10:59 PM

                              slice real thin with a sharp knife and eat it as a snack.

                              1. l
                                lcullen RE: MazDee May 4, 2010 06:46 AM

                                Did you find a recipe for hard salami? I have this one which is awesomely delicious!! 4 oz salami, 4 oz provalone cheese 1 jar of stuffed green olives and portabella mushrooms

                                1/4 c evoo(extra virgin olive oil)
                                1/3 c red wine vinegar
                                2TBS dijon mustard
                                black pepper to taste

                                chop up finely cheese, salami, olives and I used slice portabella mushrooms.

                                sautee.. after oviously heated thru. serve on Buns with vinaigrette. YUMMY!

                                Found this recipe in cuisine at home magazine/ you can also use portabella mushrooms on the bun and fill the mushroom with the salami mixture. I used chopped portabella mushrooms. and it worked great! Enjoy

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