Salami, Salami, Bologna! Anyone remember the Popeye Cartoon? As I worked on these recipes the phrase kept running through my mind. I finally did an internet search and uncovered the source. If you're in the mood for some nostalgia you can view the episode via this link. https://www.youtube.com/watch?v=kgvDcXN3pJo. A group of bloggers were invited by Bolzano Artisan Meats in Milwaukee, Wisconsin to choose a Bolzano Salami then create a few recipes. I choose Old School. A hard salami made with pork, garlic and lots of crushed black pepper. The company makes delicious meats using hormone free products in small batches. I was thrilled with my choice.
The first recipe uses classic Pate a Choux with gruyere cheese and small slices of the salami. After they baked, I sliced them, and filled them with stone ground mustard, another slice of salami and cheese. Oh boy! The perfect party snack.
To print this recipe, click HERE
Salami and Gruyere Cheese
125 gm water (about 1/2 cup)
1/2 tsp salt
3 1/2 T butter
2 tsp. sugar
75 gm flour (2/3 cup)
2 eggs, plus 1 egg for egg wash
1 cup grated gruyere cheese, or cheese of your choice
3/4 cup thinly sliced, then chopped Bolzano Old School Salami
Preheat your oven to 375 degrees F.
In a small saucepan, place the water, butter, sugar and salt. Bring to a simmer until butter melts. Add the flour all at once, and stir. The mixture will look like mashed potatoes. Place the flour mixture in a mixing bowl, and add 2 eggs one at a time. Stirring well after each egg. Stir until the mixture is smooth and glossy. Add the cheese, reserving a small amount (2-3 T), and the salami.
Using a tablespoon or pastry bag with large tip, pipe or spoon ping pong to gold ball sized balls of dough on to a parchment lined baking sheet. Place the last egg in a small dish and whisk with a fork to loosen. Using a pastry brush, gently brush the top of the balls with egg. Be careful not to drip egg on to the parchment paper from the pastry as it will keep the pastry from puffing as well as it can. Sprinkle the tops of the puffs with extra grated cheese.
Bake for 20-30 minutes or until completely golden brown. Cool on a wire rack and serve with mustard, pickles and more sliced salami and cheese. Puffs can also be sliced across and filled for tiny sandwiches.
Makes about 18 small puffs
My next recipe is Antipasto Pasta Salad. This recipes screams of summer picnics. It's far from summer where I am, but it really put me in the mood. The big chunks of smoked cheese, sun-dried tomatoes and the salami really take this over the top. Wait until you smell it. The aroma is amazing. Find a pasta with lots of curves to trap the flavorful dressing.
Antipasto Pasta Salad with Salami
1 pound rotini or fusilli or any (corkscrew-shaped pastas) 2 garlic cloves 1 tablespoon Dijon-style mustard 1/3 cup red-wine vinegar 2 tablespoons balsamic vinegar 1 tablespoon water 1/2 cup vegetable oil 1 ounce (1/2 cup) sun-dried tomatoes 1/2 pound smoked gouda, cut into 1/2-inch cubes 1 1 pound can garbanzo beans, drained and rinsed
1 small can artichoke hearts, cut in half (smaller bites)
1-2 T capers 3 1/2 ounces sliced hard salami, cut into julienne strips 10 to 20 bottled small peperoncini (pickled Tuscan peppers)
1 cup cherry tomatoes cut in half 1/2 teaspoon dried hot red pepper flakes 1 cup loosely packed fresh flat-leafed parsley leaves, minced
Start boiling salted water in a large pan. Cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. Using a food processor or blender, blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and capers and the parsley and tomatoes for garnish. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.Serves 8-10
Bolzano Salamis are available online and at various outlets. To find more recipes and read more about the project, you can find the other bloggers at these sites. Lori Fredrich of Burp was the curator of the project. Check them out!
Rebecca from CakeWalk:
Molly from Peanut Butter & Pickles:
Melanie from From Fast Food to Fresh Food:
Anna from Tallgrass Kitchen:
Lori and Paul from Burp! :