Sausage Salami And Mozzarella Tart Recipes

ASPARAGUS, SALAMI AND MOZZARELLA TARTS

Steps:

• Preheat the oven to 400˚ F. Whisk the egg and 1 tablespoon water in a small bowl until combined. Roll out the puff pastry into a 17-inch square. Using a sharp knife, cut the puff pastry sheet into sixteen 4 1/4-inch squares. Arrange the squares on a parchment-lined baking sheet spaced evenly apart.
• Add a pinch of mozzarella to the center of each pastry square, followed by a slice of salami and 2 pieces of asparagus. Lift opposite corners of each pastry square and fold them in, wrapping the pastry around the filling. Dab some of the egg wash onto the corners and press to seal. Brush each tart with more egg wash and bake until golden brown, about 15 minutes.

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

SAUSAGE, SALAMI, AND MOZZARELLA TART

Steps:

• Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
• Meanwhile, sauté sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.
• Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.

SALAMI, SAUSAGE, AND MOZZARELLA TART

Steps:

• Prepare the Crust:
• Preheat oven to 425°F
• Unfold crust on work surface.
• Press together any cracks in dough to seal crust.
• Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan.
• Pierce crust with fork.
• Bake crust 5 minutes; press with back of fork if crust bubbles up.
• Continue to bake until crust is golden brown, about 10 minutes. Set aside.
• Prepare the Filling:
• Reduce oven temperature to 400°F
• Meanwhile, saute sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes.
• Using slotted spoon, transfer sausage to large bowl; cool.
• Add mozzarella, salami, Parmigiano cheese, and basil.
• Toss sausage mixture to blend.
• Spoon sausage mixture into prepared crust.
• Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper.
• Pour custard over sausage mixture in crust.
• Bake tart until filling is set in center and golden brown on top, about 30 minutes.
• Let cool 10 minutes and serve. Makes 8 (appetizer) servings.
• That's it!

MEAT LOVER'S: BACON, SALAMI, FENNEL SAUSAGE, GUANCIALE, TOMATO, AND MOZZARELLA

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the cheese on the pizza. Break the sausage into 1/2-inch pieces and scatter them over the pizza. Cut the bacon slices in half crosswise and rumple one half onto each quadrant of the pizza and scatter the salami slices and guanciale slices over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, making sure that each slice of pizza gets a piece of bacon, and serve.
• Toast the fennel seeds in a small skillet over high heat, shaking the skillet to keep the seeds from burning, until they are fragrant, about 1 minute. Pour the seeds onto a plate and set aside to cool to room temperature.
• Cut the pork shoulder and fatback into 1-inch cubes and put the cubes in a large bowl. In a small bowl, combine the garlic, salt, sugar, pepper, paprika, fennel pollen, and toasted fennel seeds. Stir the seasonings together and sprinkle them over the pork and fatback. Toss to coat the meat with the seasonings, cover the bowl tightly with plastic wrap, and refrigerate for at least 24 hours and up to two days. (If you are in a hurry, you can put the meat in the freezer until it is ice cold, but not frozen.)
• Fit a meat grinder with the largest die and have the bowl of a standing mixer handy. Remove the meat from the refrigerator (or freezer) and pass it through the grinder, catching the gound meat into the mixer bowl.
• Fit the standing mixer with the paddle attachment. Combine the vinegar and ice water. Put the bowl with the ground meat in it on the standing mixer and mix them on low speed, gradually adding the vinegar and water until the meat is slightly sticky; you may not use all of the liquid. Use the sausage according to your recipe, or transfer it to an airtight container or several containers. Refrigerate the sausage for up to five days or in the freezer for up to three months.
• Lambrusco Reggiano Secco (Emilia-Romagna)

JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS

Steps:

• Preheat oven to 350 degree F.
• Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
• Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
• Bake 40 minutes or until crust is browned.

SAUSAGE, MOZZARELLA, AND BROCCOLI RABE WITH SHELLS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes (reduce heat if browning too quickly).
• Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.
• Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package instructions. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among four 16-ounce gratin dishes. Top with mozzarella and Parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

HOT SAUSAGE AND MOZZARELLA ROLL

Steps:

• Thaw dough in refrigerator overnight or room temperature until just soft enough to yield to pressure of a fingerprint. (I doubled recipe #28008 and used it with success).
• Meanwhile prepare filling, place sausage and onion in a large skillet, cook 10 minutes stirring often breaking meat up with the side of a spoon. (If the meat doesn't want to break up -- convince it!).
• Pat out 1 piece of dough to flatten on a lightly floured surface. Roll dough into a 14x9 inch (or there abouts) rectangle. (Turn dough so that the long side is directly in front of you.) Sprinkle half of the cooled sausage, cheeses and parsley on the dough, leaving an inch or two from the far edge. Roll up dough, starting with the long side, enclosing like a jelly roll.
• Transfer roll, seam side down, to a lightly greased cookie sheet and tuck ends under.
• Repeat with remaining dough and filling.
• Brush the tops of both loaves liberally with egg mixture, sprinkle with sesame seeds if you wish. (Mom always did).
• Bake in a moderate oven, 375°, for 20-30 minutes or until crust is golden brown.
• Remove loaves to a serving platter and cut into 1 1/2 inch slices and serve.