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CHEESY POLENTA

Creminelli Barolo Salami, Gorgonzola

SERVES 6

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*NOTE: IF YOU’RE LOOKING FOR A TRADITIONAL POLENTA RECIPE, TRY THIS ONE FROM GIADA DE LAURENTIIS (LINK).  SHE’S FROM TORINO, ITALY NOT FAR FROM THE CREMINELLI’S HOME TOWN OF BIELLA.  IF YOU’RE UNFAMILIAR WITH POLENTA, CHECK OUT THIS PRIMER FROM WILLIAMS-SONOMA (LINK). ALSO, HERE’S A SIMILAR RECIPE FROM MARIO BATALI WITH SAUTÉED SALAMI (LINK).

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Ingredients

• 1 Cup Milk
• 6 Cups Water
• 2 Cups Polenta
• 2 Cups Asiago or Parmesan, shredded
• ¼ Cup Gorgonzola, crumbled
• 2 Creminelli Barolo Salamis

*WILD BOAR SALAMI ALSO PAIRS WONDERFULLY WITH POLENTA, PARTICULARLY A ROSEMARY POLENTA LIKE THIS ONE FROM INA GARTEN (LINK).

• Salt & Pepper

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Directions

1) Bring milk and water to a boil and slowly pour in polenta. Stir constantly to prevent lumps. Reduce heat and continue to stir for 2 minutes. Cook for 40-45 minutes, stirring almost constantly.

2) Fold Asiago cheese into polenta.

3) Add salt and pepper to taste.

*GO LIGHT ON THE SALT. THE SALAMI WILL ALREADY BRING SALTINESS TO THE PLATE.

4) Place polenta in serving bowl and top with gorgonzola.

5) Slice salami into ¼ inch disks and serve alongside polenta.

*THINNER SLICES OF SALAMI ALSO WORK WELL, ESPECIALLY WHEN THE SALAMI IS NICE AND DRY.

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FLATBREAD PIZZA

Creminelli Piccante Salami, Fresh Mozzarella

SERVES 6

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Ingredients

• 3 Flatbreads (sub. Pita breads)

*HERE ARE SOME FLATBREAD IDEAS: AMERICAN FLATBREAD CAN BE PURCHASED FROZEN (LOCATIONS) OR THERE ARE MAKE-YOUR-OWN OPTIONS FROM ALLRECIPES.COM (LINK) AND BOBBY FLAY (LINK). I’M ALSO A BIG FAN OF INA GARTEN’S GRILLED PIZZA RECIPE (LINK). THE CREMINELLI PICCANTE SALAMI MAKES A GREAT PEPPERONI IN EACH CASE.

• 1 Sprig Rosemary, chopped
• 1 Sprig Thyme, chopped
• 1 Clove Garlic, chopped
• ½ Cup Extra Virgin Olive Oil
• 6 Large Fresh Mozzarella Balls
• 1-2 Creminelli Piccante Salamis

*FOR A MEAT-LOVERS PIZZA TRY 2 PICCANTE SALAMIS AND SOME CREMINELLI PICCANTE OR TRADIZIONALE FRESH SAUSAGE

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Directions

1) Slice salami into thin disks.

*IF THE SALAMI IS ALREADY VERY FIRM AND DRY, SLICE THIN AND ADD THEM TO THE PIZZA FOR JUST THE LAST 2 MINUTES OF BAKING.

2) Cut mozzarella into ½-inch square pieces.

3) Combine rosemary, thyme, garlic and oil to make an herb oil.

4) Brush flatbreads with herb oil.

5) Arrange sliced salami on top of pizza and top with 10-12 squares of mozzarella.

6) Bake at 350° for about 8-10 minutes or until golden brown.

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Creminelli Fine Meats teamed up with Chef Zane Holmquist, the Executive Chef at the Stein Eriksen Lodge in Park City, UT, to bring you some ideas on how to use artisan salami in your kitchen. Cristiano Creminelli has added some additional suggestions in red. Let us know what you think…and let us know what additional ideas you have. Here’s the first of several to come.

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ANTIPASTO PLATE

Your Choice of Creminelli Salamis

EACH SALAMI SERVES 4-6

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Ingredients

• Creminelli Salami (sliced thick if soft, thin if firm)
• Aged Italian and domestic cheeses

*PARMIGIANO REGGIANO, SHAVED OR CHUNKED, IS ALWAYS A GOOD BET. IF YOU’RE GOING FOR TERROIR, I WOULD HIGHLY RECOMMEND THE SEAHIVE OR EMIGRANT FROM BEEHIVE CHEESE COMPANY IN UTAH (LINK) AND A DRY TOMA OR WELL-AGED FONTINA D’AOSTA FROM THE ITALIAN SIDE.

• Fresh seasonal melons and berries
• Dried fruits including figs, apricots and blueberries
• Walnuts, pecans and pistachios

*THE SWEET FINISH OF THE PECAN IS MAGIC WITH THE SALTY SALAMI. CANDIED PECANS OR WALNUTS WOULD ACCENTUATE THE AFFECT.

• Olives, capers and cornichons
• Crusty artisan bread (sliced)

*TOO MUCH BREAD, ESPECIALLY DENSE BREAD, WILL SWALLOW THE FLAVORS OF THE SALAMI. TRY TURNING YOUR BREAD INTO CROSTINI BY GRILLING OR TOASTING THIN SLICES AND THEN DRIZZLING WITH OLIVE OIL.

• Water crackers, crostini or grissini

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Directions

1) Choose your favorite items from the ingredient list.

*I RECOMMEND A GOOD MIX OF SALTY AND SWEET, WET AND DRY, BLAND AND STRONG, COLORFUL AND DRAB.

2) Creatively arrange items on a platter or slab adding your own flair.

3) Allow salamis to reach room temperature before serving.

*HERE’S A MOSTARDA RECIPE FROM MARIO BATATLI THAT WORKS WONDERFULLY WITH A SALAMI APPETIZER (LINK). GIADA DE LAURENTIIS ALSO SUGGESTS CRISPING SALAMI IN THE OVEN AND THEN TOPPING WITH SOUR CREAM AND FRESH BASIL (LINK).

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