Salami Chips Recipes

SALAMI CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

SALAMI CRISPS WITH SOUR CREAM AND BASIL

Steps:

• Preheat the oven to 325 degrees F.
• Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
• Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
• Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
• REGION/ORIGIN: Trentino
• GRAPE/VARIETAL: Chardonnay and Pinot Noir
• RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
• REGION/ORIGIN: Spoltore, Abruzzo
• GRAPE/VARIETAL: Montepulciano d'Abruzzo

SALAMI CRISPS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

SALAMI

Steps:

• In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
• Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

SALAMI CHIPS WITH GRAINY MUSTARD DIP

Steps:

• To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
• Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
• Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
• Arrange the salami chips in a bowl or on a plate, with the dip alongside.