Dry-cured pork (ham, salami) - what do to with them (except pizza)?
when I have some dry-cured pork in the fridge (right now I have some Serrano ham and a small italian salami), they tend to end up either as pizza-topping (which is of course delicious), in a pasta sauce (tomato-based or cheese-based) or in a salad. However, I'm getting a bit fed up with these combinations, and would like to try something new. Preferable something that can be served as a main course. So, what other uses are there for these kinds of meat?
You can wrap it around cooked asparagus and serve with honey mustard.
You can pound out a chicken breast, lay it on top of a piece of ham, put some cheese (mozzarella, Gruyere or goal cheese all work well) along with an appropriate herb, salt and pepper. Roll it up, saute until done, maybe adding a little white wine to the pan. Serve chicken with a sauce made from the reduced white wine and a little butter.
I love fried salami in scrambled eggs.
It can also go well on a skewer with some cantaloupe and chunks of Parmesan.
Stuff it into a grilled chicken breast with cheese and greens of choice.
Cook it over really low heat and render the fat out of it to use in frying something else, like home fries. Then save the crispy meat itself for something like a salad topping.
If it's dry enough, maybe shred it to use in a dip - perhaps a creamy, mustard based dip I suppose.
How about baked eggs? For two people, saute a couple cloves of garlic with some crushed red chile flakes (but don't allow the garlic to brown) in olive oil, then add about 3/4 pound of spinach or mixed greens like spinach, chard, kale, with a couple tablespoons of water. Saute the greens until just wilted, then place in a shallow baking dish. I use an 8-inch cake pan. Lay 2 ounces of thinly sliced meat - sopressatta, serrano ham, or your salami - around the perimeter or the baking dish, leaving the center open for the eggs. On top of the meat lay 4 ounces thinly sliced fresh mozzarella, or even thin shavings of parmesan or romano cheese (which I prefer for more flavor).
Crack four eggs into the center - they might overlap the meat and cheese. Bake in a preheated 450 degree oven for about 12 minutes, until the whites are set but the yolks are still runny. Scatter shaved parmesan over the eggs and serve with country bread or crostini.
I'm not sure casatiello counts as a main meal, but we use it as a base and then have a few sides:
If there are leftovers, we just pick at it the next day.
You could also do a muffaletta, like this:
Make it in the morning and let it sit in the refrigerator until dinner, for those busy nights.
Sandwiches are always a big thing for us with cured meats. Especially in the heat. You can also use these similar to how you might use bacon, such as wrapping meat or with veggies. In general I would use it more as a seasoning to compliment the dishes that I was already interested in making (stir fry or yakisoba or okonomiyaki come to mind at the moment). But now I'm hungry for pizza :(