got a big log of salami in the fridge?
we got a giant log of salami from costco. it is pretty good stuff, but i'm afraid of it getting bad or dried up.
how should i store this? i got it wrapped in parchment paper, but it will get too dry too quickly. would ziplock bags, cut in segments be okay?
fave ways to use up great salami?
I'd keep the sealed stuff in the freezer. I often buy salami ends, slice them an eighth inch thick, then saute them gently to render the fat and slightly brown them, or bake them. Once cooked like that, they keep longer in the fridge than if stored as is. I use the cooked slices as you would bacon, with eggs or in sandwiches, and particularly like them mixed with pesto, parmesan, and a little cream as a sauce for pasta.
I would vacuum seal most of it, like 3/4 or more. When the 1/4 is used up, cut off another piece from the 3/4, and reseal what's left.
My favorite use for a whole piece of salami is
Just make sure to line your pan with foil for a quick cleanup.
cubed in tortellini salad
julienned in scrambled eggs
julienned in cream sauce with pasta
julienned in an onion & cheese tart
cubed in a spicy southern soup (treat it like andouille)
enclose cubes in dough and bake little snacks with cheese
sliced in stromboli, along with mozz, onions, provola, mushrooms
i'd wrap it in foil and then put that into an open ziplock.
There's a sandwich out there of EPIC proportions called "The Herkimer" it was invented by a friend of mine's mother, Joan Gavagan.
It's hard boiled eggs, mayo, green peppers, mozzarella, provolone, and salame all ground up in a food grinder. Grilled on cocktail rye. It's fantastic, honestly one of the best things I've ever eaten.
Sadly, I cannot find the recipe on the internet.
We like to use salami in a salad that I found in a Jaques Pepin cookbook (he says it's a bistro classic). Slice 4 oz of salami as thin as possible. Cut a large head of escarole (or butter lettuce, boston lettuce, etc) into bite-size pieces. Make a vinaigrette with 2 cloves of minced garlic, 2 teaspoons Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons ooil, salt and pepper. Toss the greens with the dressing, divide onto 4 serving plates and add the salami.