Tag: Salami

How to make salami sandwich – Italian Cuisine

In this season to be spent outdoors, the sandwich with salamella never fails. Here's how to prepare it

The sandwich with salami it is an all-Italian street food that never fails and not only in summer!
It is prepared in the famous "baracchini" or during barbecues and is eaten standing while sipping an ice cold beer. It can be said that it is the Italian version of the American hot-dog, but in our opinion it is much better!

The bread

Bread must be fresh and crunchy. NO mandatory for hamburger buns, milk rolls, sandwich bread and buns.
The ideal are the michette or i long sandwiches. You can also prepare a sandwich with salami with sliced bread, like a good Apulian bread, but then it will be more complicated to bite.

The salamella

Salamella or sausage? It depends a little on the region where you are! The salamella is a fresh pork sausage coarsely ground in the meat grinder (4-6 mm holes) with the addition of salt and flavorings such as fennel, pepper or chili pepper and other spices.
As always, Italy offers variants to be tasted ranging from the salsiza triestina, to the Mantuan salami, to that of Caderzone, the knife tip sausage of the Alta murgia in Spinazzola and so on. The important thing, being a "less valuable" meat, is always relying on a trusted butcher and choosing raw materials of excellent quality!

How to prepare the sandwich with the sausage

First of all cut a sausage or a sausage in half lengthwise: you can also avoid the cut, but if you want to make sure that the meat is well cooked also inside it is better to open it.
Skin yes or no? It depends on your tastes, if you remove it, be careful not to break the sausage during cooking.
Then cook on both sides on a very hot plate or on a grill until the meat is golden brown, but not overcooked so as not to risk drying out.
Then fill the sandwich cut in half. You can also heat it for a moment to make it more crunchy. Serve immediately, with or without condiments.

How to stuff the sandwich with salami

In general, the sandwich with salamella is enriched with sauces of ketchup, mayonnaise, barbecue sauce and mustard to taste, but other ingredients can also be added.
If you like i strong tastes and the bittersweet contrast opt for a filling based on sauerkraut.
A’Rustic alternative and very tasty are i pepperoni grilled or cooked in a pan with garlic and oil.
Another winning combination is the onion, also this grilled or browned in a pan.
Finally, if you have a really strong stomach and you are returning from a very eventful evening, combine all the ingredients proposed so far in one sandwich … it will put you back in the world!

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Baked Panzerotti recipe with fava bean cream, pecorino cheese and salami – Italian Cuisine

Ingredients

500 g flour 0
200 g shelled beans
150 g pecorino cheese
70 g salami
70 g extra virgin olive oil
10 g fresh brewer's yeast
salt

Duration: 1 h 15 min

Level: Middle

Dose: 16 pieces

FOR PASTA
Knead the flour with 300 g of water and the crumbled yeast, until you obtain a smooth and homogeneous mixture. Then add 20 g of oil and 10 g of salt, then collect it in a ball, put it in a bowl, cover it with a damp cloth and let it rise in the oven off with a bowl of hot water next to it, until its volume has doubled.

FOR THE STUFFING
Blanch the beans in salted water for a couple of minutes, drain them in cold water, remove the skin and blend them.
Grate roughly the pecorino; cut the salami into cubes and mix them with the blended broad beans.

FOR PANZEROTTI
flour the work surface and roll out the dough, making a sheet of 4-5 mm thick. Cut out 15-16 discs (ø 9 cm). Spread a spoonful of filling in the center of each; wet the edges of the disc and close it half-moon, giving the shape of the panzerotto.
distributed the panzerotti on a baking tray lined with parchment paper, brush them with a brine obtained by mixing 50 g of water and 50 g of oil. Let them rise again for 15 minutes, always in the oven turned off with the bowl of hot water.
Bake the panzerotti in the fan oven at 220 ° C for about 15 minutes.

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muffins with fava beans and salami – Italian Cuisine

They are ideal for a spring outing because they are easy to prepare and transport and because they feature a seasonal legume

The sunny days and the situation that is slowly returning to normal make us rediscover the desire to moments of relaxation and outdoor spaces, with bike rides or walks in the parks. A very simple way to appreciate these moments even more is to linger in the greenery for a stylish lunch break picnic with easy preparations, both to cook and to transport. An idea for this appointment are i muffins with fava beans and salami, appetizing, tasty, with a spring taste.

muffin-beans-and-salami

Properties and combinations of beans

Rich in iron, vitamin B1 and vegetable proteins, le Fava beans they are part of those legumes that they should be eaten regularly. They are low in calories, they prepare quickly and are easy to combine. add flavor minestrone and they are perfect reduced to puree accompanied by molluscs such as octopus or crustaceans. Unlike peas, lentils and beans, the beans can be consumed raw: an advantage both from the point of view of flavor, and from that of nutritional properties, because vitamins and minerals are not destroyed by cooking. The Fava beans they are fresh on the market in late spring and are perfect with cheeses, above all pecorino cheese, and with cured meats, such as ham, bacon and salami.

The recipe for muffins with broad beans and salami for the picnic

Ingredients

100 g of Kamut flour, 100 g of spelled flour, 100 g of shelled beans, 2 eggs, 180 g of cow's milk ricotta, 90 ml of fresh milk, 50 ml of extra virgin olive oil, 50 g of grated Parmesan cheese, 1/2 yeast sachet for savory pies, 80 g of salami, salt, pepper, fresh marjoram.

Method

First boil the beans and then remove the skin that covers them. In a bowl mix the flours with the yeast, add the milk, oil, ricotta, parmesan, eggs, salt and a pinch of pepper. Stir until the mixture is homogeneous, then add the beans, chopped marjoram and salami, cut into small pieces. Mix well and then pour into the previously buttered muffin containers. Fill them for 2/3, bake at 180 degrees for 20-25 minutes and once cooked, let them cool before turning them out. To be sure they are ready, prick them with a toothpick: if they come out dry then they will be cooked!

In the tutorial some more tips for a perfect result

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