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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This entry was posted on Tuesday, February 9th, 2010 at 10:29 pm and is filed under ARTISAN SALAMI, Cristiano Creminelli, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.