Salami Di Fichi Fig Salami Recipes

FIG AND SALAMI CROSTINI

Fig and Salami Crostini image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 30m

Yield 14 crostini

Number Of Ingredients 12

Ingredients

14 slices baguette (1/4 inch thick)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup honey
Three 2-inch strips lemon zest, removed with a peeler
1 cinnamon stick
7 dried figs, each cut into 6 pieces
1 cup whole-milk ricotta cheese
3/4 teaspoon kosher salt
3 tablespoons olive oil
3 ounces spicy Calabrian salami, cut into 1/4-inch pieces
1/4 cup small fresh basil leaves, optional

Steps:

For the crostini: Preheat the oven to 450 degrees F.
Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

SALAMI DI FICHI (FIG SALAMI)

Salami Di Fichi (Fig Salami) image

A great addition to an hors doeuvres table, or as a gift. Also perfect with a set of cheeses. This fig salami is absolutely delicious and easy to make too! Comes from the Marche area of Italy. If you have vino cotto use that instead of the prune juice but its hard to find.

Provided by MarraMamba

Categories Fruit

Time 30m

Yield 1 salami

Number Of Ingredients 4

Ingredients

1/2 lb dried fig
1/2 cup prune juice, reduced down to 1/4 cup (boiled down)
1/8 cup anise-flavored liqueur (like sambuca or ouzo)
1/2 cup walnuts, lightly chopped

Steps:

take the hard stems off the ends of the figs and cut into small pieces.
Add the prune juice and liquor. Stir to combine, if seems to dry add a little water.
Cook stirring to break down figs.
Add the walnuts and mix well off the heat.
Place the mixture on a non stick baking pan and roll to make a salami like shape.
Tie like a salami and let rest a few days in the fridge before serving.

SALAMI CUPS WITH WHIPPED HONEY RICOTTA AND FRESH FIGS

Salami Cups with Whipped Honey Ricotta and Fresh Figs image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 50m

Yield 24 cups

Number Of Ingredients 10

Ingredients

24 thin slices salami
2 cups whole-milk ricotta cheese
4 ounces mascarpone cheese
2 tablespoons honey
Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
Kosher salt
4 ripe fresh figs, sliced into thin "coins"
1/2 cup hazelnuts, toasted and crushed
Fresh basil leaves, cut into chiffonade, for garnish

Steps:

Preheat the oven to 400 degrees F.
Arrange the salami slices over the cups of a 24-cup mini muffin tin (slightly overlapping is fine), then top with a second mini muffin tin, pressing the salami slices into the cups and compressing them. Flip the muffin tins over and put the whole thing on a baking sheet upside down. Top with a cast-iron pan for more compression. Bake for about 12 minutes, then remove the cast-iron pan carefully. Bake for an additional 12 minutes. Let the salami cups cool completely, dabbing any rendered fat with paper towels.
Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice, crushed red pepper and some salt until light and fluffly, about 2 minutes. Transfer the mixture to a piping bag (or make a piping bag using a resealable plastic bag).
Fill each salami cup with the some of the whipped ricotta mixture, then top with a couple slices of fig and some crushed hazelnuts. Garnish with the lemon zest and basil.

HOMEMADE SALAMI

Homemade Salami image

I didn't even know you could make your own salami. Don't get too excited-I haven't tried it myself yet. It was in my grandmother's recipe collection. Let me know how it turns out!

Provided by ChipotleChick

Categories Lunch/Snacks

Time 1h45m

Yield 3 rolls, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs ground beef
1 1/2 teaspoons liquid smoke
1/4 teaspoon garlic powder
1/2 teaspoon onion salt
1 tablespoon mustard seeds or 1 tablespoon fresh coarse ground black pepper
2 1/2 tablespoons meat tenderizer (such as Morton's Tender Quick)
1 cup water
1/2 teaspoon pepper

Steps:

Mix all of the ingredients together and knead well with hands to mix.
Shape into 3 rolls and wrap in foil. Refrigerate overnight.
Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.

Nutrition Facts : Calories 248.4, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 75.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 21.3

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