Milano Salami Sausage, with Olives and Tomatoes

Some Milano Salami from the local Co-op, served along with stuffed green olives, baby plum tomatoes, diced flat parsley, and spiralised apple. Grate your apple if you don't have a spiraliser. 

According to wikipedia, Milano Salami is "a very common and traditional Italian sausage made from equal portions of minced beef, pork and fat. The salami is seasoned with garlic and pepper, moistened with white wine and dry cured."

Not bad at all. 

Roast Pepper with Rice, and Coppa Ham

A leftovers dish. The two-tone rice came from a meal yesterday, and was used as the stuffing for a roasted red pepper.  The pepper was deseeded, with the white pith removed, and then stuffed with the rice. Then drizzled in some soy sauce. Cooked for 35 minutes at 180 deg C on the middle shelf of the oven (watch progress). Served with some Italian Coppa ham, and some American mustard. No added herbs. 

 

Napoli Salami Salad

Sometimes it is amazing what you can find in the local Co-op in midwinter. Delicious Napoli Salami slices, served with a baby leaf salad, grated carrot, black olives, and a little Dijon mustard, which could be mixed through the grated carrot. Three minutes to put this dish together.

https://salumeriamalta.com/salami-napolitano/ 

Chorizo Stew with Smoked Paprika

I've been following recipes all week. I cut loose this evening with a stew mostly designed to use up stuff in the fridge: diced salami and chorizo, potato, carrot, tomato, onion, chestnut mushrooms, four cloves of garlic, arborio rice, vegetable stock, oregano, herbes de provence, and a couple of teaspoonfuls of smoked paprika. Fabulous aroma spilling from the kitchen.

Allowed to simmer under glass for between an hour and a half and two hours. Delicious!

Served with basmati rice. 

Salami and Mushroom Omelette

Some sliced salami sausage in the fridge needed to be used, so I made this omelette ensemble in fifteen minutes, with three chopped chestnut mushrooms, and one diced white onion.

I cut around 30g of salami sausage into squares, and began to cook them in an omelette pan. Then I added the onion. No oil required, since salami is quite a fatty sausage. Then I chopped the mushrooms and added them also. Cooked at a high heat to start, but then turned down very low. Stir frequently.

I beat two medium sized eggs in a bowl, and added a pinch of turmeric and a pinch of salt. Then I added some water to the mix, and beat it again. I add a bit more water than I used to, since it produces a softer and fluffier omelette, as I've found.

After ten minutes the salami and the vegetable components will be ready. Add the beaten egg mixture as evenly as possible. Cover the pan with a glas lid and cook at the lowest heat until the surface of the omelette becomes firm. Then turn the omelette and cook for another three minutes before serving.

Served in this case with a four baby leaf salad, and a drizzle of tomato ketchup. Delicious!

German Potato Salad

German potato salad most often features bacon instead of peppered salami, parsley or chives instead of dill, and uses dijon mustard instead of German mustard. But then most of the recipes you see for this dish come from the US, where preferences are slightly different. 

 The ingredients are: semi-peeled boiled potato; 2 finely chopped small onion, or shallots; 1 tbsp light olive oil;1 tbsp white wine vinegar; 1 tsp German mustard; 4 diced gherkins; chopped fresh dill, or half a teaspoonful of dried dill; 8 slices of thin finely shredded pepper salami.

The potatoes were boiled for twenty minutes under glass in salted water. Then decanted to a bowl, and allowed to cool. The onions or shallots were finely diced, and soused in white vinegar. The gherkins were also finely sliced and added to the onions. Then the teaspoonful of German mustard was stirred through the onions and gherkins. Add the dill and stir through.Put in the fridge for a couple of hours.  

Once the potatoes are cool, the onion, gherkin and mustard salsa can be added to them, Dice the peppered salami and add to the dish when you are ready to serve. Stir through thoroughly. 

Salami Dominicano Guisado (stewed Salami)

Slice the Salami.  Slice the onions and place them in a dish. Add one tablespoon of vinegar to the onions, and toss. Slice the green peppers (do not add vinegar). 

Add the olive oil to the pan over a high heat. Fry the salami. The salami I used was pre-sliced, so required a short cooking time, and a medium heat. Remove the salami and put on a plate. 

Turn the heat down to medium, and fry the red onion and the green peppers. Once they have softened, add half a can of chopped tomatoes, or the equivalent in tomato puree.

 Add some water and stir. Do not allow the mixture to become too thick. Add the salami and simmer for a few minutes. Add the olives (stuffed with pimento). Also add about a tablespoonful of the juice from the jar of olives, if you like the flavour. Add pepper if desired. I added none, since I was using German peppered salami.  

You can start to prepare the basmati rice about halfway through the preparation of this dish (the rice will be cooked in about 8 or 9 minutes). 

I was casting around for a salami recipe using tomatoes, and found the basis of the above recipe at:

https://snapguide.com/guides/make-salami-dominicano-guisadostewed-salami/

By someone calling herself Diana. Her recipes at: https://snapguide.com/diana-12/ are well worth checking out. 

Red Onion and Salami Salad

A simple salami salad made with a quarter of a red onion, halved green seedless grapes, sliced yellow pepper, garlic, and shredded salad tomatoes. Plus, in this case, some roughly cut pieces of Wild Boar salami, though any salami sausage will do. Mixed together in a bowl, with some sunflower oil, tomato puree (just a dash), and two dashes of lemon juice. Allow to stand for an hour or so, stirring occasionally, and serve with black pepper. 

Red Onion and Salami Salad

Wild Boar Salami with Chilli and Quinoa

 A simple dish made with chopped salami, green chilli, garlic, shredded tomato, spring onion, onion, and chopped red pepper. No herbs, no stock, no salt, and no white or black pepper. Just a couple of spoonfuls of tomato puree.

The salami was stir-fried for four minutes in a saute pan, then the vegetables were added. Cook until the tomato pieces start to lose their structure, then add boiling water, and the two spoonfuls of tomato puree. Simmer for twenty minutes, stirring occasionally.

Serve with drained quinoa (cooks in around twenty five minutes under glass at a low heat).

Wild Boar Salami with Chilli and Quinoa

Salami Breakfast with Hash Browns

Roughly cut sections of Wild Boar Salami, stir-fried with white or chestnut mushrooms, flat-cut potato, and a salad tomato cut into eight pieces. The potato was cooked first in a little sunflower oil until soft and browned, then the other ingredients. Stir-fry for around ten minutes, judging the progress by eye, and then leave under glass at a low heat for another seven minutes, to ensure thorough heating. Stir occasionally. 

The egg can be prepared in a separate pan, to prevent any discolouration from the paprika in the salami. 

Salami Breakfast with Hash Browns

Beetroot with Wild Boar Salami

This dish is a simple casoulet, made with chopped onions, red-skinned potato (2), chopped beetroot (4), and some wild boar salami (a special purchase from Aldi), ham stock, and a little tomato puree. 

Casoulet is a style of cooking in which everything goes into the same pot, and is cooked slowly, as you do when making Irish Stew. I cooked this one under glass for about 45 minutes, stirring occasionally. It can be cooked longer if preferred. I added some pepper and some oregano to the dish. 

Easy to make, and the salami adds great flavour.

Beetroot with Wild Boar Salami

Salad with Potato Dauphinois and Danish Salami

Sliced Danish salami, babyleaf salad leaves from Tesco, spinach leaves, and sliced cucumber.

Served with Potato Dauphinois, made with chopped onion and potato, in a mix of milk, yoghurt and mustard powder (as an emulsifier), cooked in in a glass roasting dish in the oven for 40 minutes. There is garlic with the onion and potato, finely chopped. Plus some Thyme.

I coated the onion, garlic and potato in a little olive oil first, and put them under the grill for fifteen minutes, before adding the milk/yoghurt/mustard powder mixture.

Salad with Potato Dauphinois and Danish Salami

Peppered Salami Salad with Cottage Cheese

Quick and tasty salad for one, made with 4 thin slices of German peppered salami, cut into small squares, shredded salad tomato, one large chopped spring onion, a quarter of a yellow pepper cut into strips. Mixed together in a bowl with three desert spoonfuls of cottage cheese with chives. Allowed to approach room temperature before serving. Delicious and simple!

Peppered Salami Salad with Cottage Cheese