r until golden brown. Add salami and pepper; cook and stir
Place the pieces of salami on the plate.
Next rip the slices of cheese in half and put each half in the middle of each piece of salami.
Now put one plate in the microwave for about 45 seconds.
When you take them out the cheese will be melted and the salami will be the bowl.
Thus being Salami Bowls.
ENJOY!
lice of bread.
Cut salami into 18 very thin slices
Combine all ingredients except salami.
With one hand, fold a piece of salami into a cornucopia shape.
Pipe the cheese filling into the salami, using a star tube.
Lay the filled cornucopia seam side down on your serving tray.
Repeat process until you have used all ingredients.
Cover and chill (at least 30 minutes) until ready to serve.
Cut salami and peppers into thin strips.<
Slice salami in a diagonal pattern, about
Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
Leave it intact enough at the bottom so it will hold together.
Top with the Marmalade and Dijon mustard.
Enough to cover the whole top of the salami.
Wrap in foil and bake in a slow oven for 4 hours.
Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.
oil.
Partially slice the salami into 1/4-inch thick
o 325 degrees. Place the salami slices evenly (but not touching
nd when hot, add the salami and fry over a medium
Fry salami until fat has rendered (I
Butter one side of each slice of bread and place (Buttered side down) in a skillet over medium heat.
Place the slice of cheese on one of the pieces of bread, and allow to the cheese to melt, and the bread to turn golden.
Remove from pan and top cheese with salami, making sure to spread out the layer of salami to cover everything.
Add the tomatoes and lettuce.
Spread Mayo on the unbuttered side of the other slice of bread and top off the sandwich!
YUM!
Prepare pasta according to package instructions. Drain, rinse under cold water and drain again.
In large frying pan, cook the salami, stirring, over medium heat for about 5 mins or until crisp. Drain on a paper towel.
In a large bowl, combine the pasta, salami, nuts, tomatoes, herbs and cheese and toss gently to combine.
To make the vinaigrette, place the ingredients in a screw-top jar, season to taste and shake well.
Pour vinaigrette over salad and toss gently to coat.
Cook pasta in boiling, salted water until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over high heat. Saute salami for 2-3 mins, until crisp. Set aside. Reduce heat to medium and saute fennel, garlic and chili flakes for 1-2 mins, until fennel is tender. Add fava beans and cook for 2 mins. Return salami to pan along with pasta, olives and lemon juice. Toss to combine then season to taste.
Garnish with fennel fronds to serve.
for 2-3 mins. Add salami, tomatoes and oregano. Mix well
Cook the ravioli according to the package directions. Drain.
Heat a large skillet on medium heat. Add the salami and cook for 1-2 mins until crisp. Drain on paper towel, then break into pieces. Set aside. Pour the pasta sauce into the skillet and cook for 2-3 mins until heated through.
Add the pasta and oregano to the sauce; toss to coat and season to taste. Serve topped with crisp salami and shaved Parmesan cheese.
Combine cream cheese and sour cream in a small bowl of an elelctric mixer, beat until combined.
Stir in cheese, cucumber, capiscum and chives.
Spoon cheese mixture into a piping bag fitted with a 1 1/2 cm tube.
Roll a salami slice into a come shape, pipe cheese mixture into the cone, secure with a toothpick.
Repeat with the remaining salami slices and cheese mixture, cover, refrigerate for aobut 2 hours or until filling is firm.
large skillet, cook the salami over medium heat, turning, until
Spread each salami slice with a thin layer of cream cheese; fold each salami slice in half over cream cheese layer. Place 1 tomato in the center of each salami half; roll salami around the tomato overlapping the two edges; secure edges to tomato with a toothpick.
Sautee the onion rings in a skillet with a tiny bit of oil.
While the onions cook, cut a small slit in the middle of each salami slice. If you don't do this, once the salami starts to cook, it will curl up.
Once the onions are about halfway done, add the salami. Brown on both sides.
Slather mustard on each slice of bread.
Place 2 slices of the salami and half the onions on a slice of bread and top with a slice of bread. Do the same for the second sandwich.