salami – TasteFood

Caramelized Fennel, Onion and Salami Flatbread

September 2, 2014December 29, 2020by Lynda Balslev11 Comments

Posted by Lynda Balslev

Flatbread or Pizza? And what’s the difference? I had these questions in mind when I made this pizza, er, flatbread, for an easy weeknight dinner. While the difference could simply be semantic, there is a theory that a pizza has a sauce, while flatbread doesn’t. Of course, I’ve made plenty of pizza-flatbreads with no sauce and called them white pizzas, so what do you think?

I decided to label this recipe flatbread, and for the sake of further differentiation (and extra crunch) I used a different method for cooking the dough by pre-cooking it on a skillet then flipping it before adding the toppings and finishing it in a hot oven. The result is a crisp and golden crust for the bubbly melty toppings. It’s a flatbread, and I’m sticking to it.

Flatbread with Caramelized Fennel, Onion & Salame

Finocchiana is a traditional Tuscan salami flavored with fennel seed.
Makes 1 (10-inch) flatbread

4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 medium fennel bulb, fronds removed, thinly sliced
1 small onion, thinly sliced
Salt
1/2 teaspoon crushed red pepper flakes
8 ounces prepared pizza dough
4 ounces buffalo mozzarella thinly sliced
4 ounces thinly sliced fennel salame (finocchiana)
1/3 cup finely grated Parmigiano cheese
Fennel pollen (optional)

Whisk 2 tablespoons oil and garlic together in a small bowl and set aside.
Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add the fennel, onion, 1/2 teaspoon salt and the crushed red pepper flakes. Saute until the fennel and onion begin to turn golden brown at the edges, 4 to 5 minutes. Transfer to a plate. Wipe out the skillet with a paper towel.

Heat the oven broiler. Add 1 tablespoon oil to the skillet and swirl around to coat. Roll or stretch out the dough into a 10-inch circle. Lay the dough in the skillet. Cook over medium heat until the bottom is golden brown, 2 to 3 minutes. Flip the dough and cook until the other side is golden brown. While the bottom is cooking, brush the top with some of the garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Arrange the salami over the cheese. Scatter the fennel and onions over the salami. Sprinkle parmigiano all over the pizza.

When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until the cheese is melted and bubbly. Remove and transfer to a cutting board. Drizzle with some of the remaining garlic oil. Sprinkle with fennel pollen, if using. Cut into wedges and serve warm.

Breads, Pasta, Rice, Grains, Condiment, Food Blog Events, Main Course, Pork, San Francisco, Sandwiches

Salame, Figs, Fennel and a Sandwich Showdown

October 19, 2012October 20, 2012by Lynda Balslev16 Comments

Figs, Fennel Salami, Goat Cheese, Arugula, Apple-Fennel Slaw
plus 1 Mystery Ingredient

Yesterday I participated in “TopWichSF” a sandwich-showdown hosted by San Francisco’s Colombus Salame and Sean Timberlake, author of Hedonia and founder of Punk Domestics. I am a big fan of Columbus products, and was more than pleased to be 1 of 3 bloggers invited to this event to promote Columbus’ new line of Farm to Fork Naturals salame. The setting couldn’t have been more perfect, outside on the sunny terrace of Hotel Vitale’s Cafe Americano, overlooking the San Francisco Embarcadero in the company of my formidable competition, John Mitzewich and Michael Procopio.

To begin with, Sean had created a sampling of small bites he created using Columbus products for us to taste. We were then introduced to the Colombus company, and given a little back ground on its 100 year history and the intricacies of flavoring and shaping various salame. I didn’t realize how important a role the casings play in distinguishing flavor – and, apparently, size does matter.

Before we donned our aprons, we were whisked across the street via Pedi-Cabs (picture a bicycle rickshaw with crossfit drivers) to the San Francisco Ferry Building, a bastion of glorious food purveyors, restaurants and specialty shops. We were given ten dollars and ten minutes to purchase the secret ingredient of our choice which would catapult our sandwiches to the highest level and propel one of us bloggers to the winning title. We then had a brief yet scenic trip back to the hotel where we returned to our battle stations on the patio, providing extra entertainment for the restaurant patrons at the nearby tables.

In 20 fast minutes, we had to create our sandwich masterpieces and plate for 5 esteemed judges from Chow, Tasting Table, SFWeekly, YumSugar and Columbus. No time to get nervous. And no time to taste my sandwich either – the time just flew by. After the judges compared notes and tallied scores, the winner was … John! He made a smoked turkey and soppressata sandwich embelished with a pluot and pinenut relish and harissa (no wonder). Michael’s sandwich was beyond creative with grilled turkey and soppressata with apples, slathered in bone marrow butter. (These guys are good). As for me, I kept things fresh and made a fennel salami, fig and goat cheese sandwich topped with fennel-apple slaw and a sprinkle of fennel pollen (my secret ingredient). John generously donated his cash prize to the San Francisco Food Bank, and I think we all won by experiencing a fun and fabulous day and opportunity to meet a few friends in the blogging community and the friendly faces behind Columbus Salame.

As for my sandwich, I’ve recreated it here – mostly for you, but also for me, since I never had a chance to take a bite of the one I made yesterday. Buon appetito!

Fennel, Fig and Salami Sandwich with Goat Cheese

Many specialty stores will carry fennel pollen with their spices, but don’t despair if you can’t find it. A little sprinkle definitely adds an extra boost of flavor, but this sandwich is equally delicious without. Alternatively, add 1 teaspoon minced fresh tarragon to the oil in place of the pollen. Makes one sandwich.

Mustard Fennel Oil:
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons Dijon-style mustard
1/4 teaspoon fennel pollen
Pinch of sea salt and freshly ground black pepper

Apple Fennel Slaw:
1/2 small green or fuji apple, thinly sliced in small matchsticks
1/2 small fennel bulb, very thinly sliced
1 tablespoon fresh lemon juice
Pinch of salt

1 ciabatta roll

2.5 ounces soft, fresh goat cheese
Freshly ground black pepper
1/8 teaspoon fennel pollen, or to taste
1 – 2 figs, sliced 1/4-inch thick
2 ounces thinly sliced fennel salami
Small handful fresh arugula leaves

Make the Mustard-Fennel Oil:
Whisk all of the ingredients together in a small bowl. Set aside.

Make the Apple-Slaw:
Toss all of the ingredients together in another small bowl. Set aside.

Assemble sandwich:
Horizontally slice the ciabatta roll in half. Spread the bottom half with the goat cheese. Sprinkle with black pepper and fennel pollen. Arrange the figs over the cheese in one layer. Top with 2 layers of overlapping fennel salami slices. Top the salami with arugula, then top the arugula with some of the apple-fennel slaw (you may not need all of it). Spread the cut side of the top half of the ciabatta with the Mustard-Fennel Oil and cover the sandwich. Eat immediately.

Appetizers, Fruit, Vegetables and Salads, Vegetarian

White Peach, Almond and Arugula Salad with a side of Salume

July 6, 2012May 22, 2019by Lynda Balslev10 Comments

~ White Peaches, Almonds, Arugula, Mint, Thyme, Parmigiano ~

Summer food is simple food. Fresh salads are frequent centerpieces on our dinner table. Little else is needed except an assortment of cheese, salumi and a chilled glass of wine to round out the meal when no-cooking is advised. This salad is inspired by the sweetly perfumed white peaches and feisty mint that vied for my attention this morning at the local farmer’s market. It was perfectly offset by a selection of salame I recently recieved from Columbus Salame with a selection of artisan and classic salame – perfectly timed for al fresco summer dining. Continue reading White Peach, Almond and Arugula Salad

Pizza

Sweet Pepper, Salami and Basil Pizza

February 20, 2012June 9, 2019by Lynda Balslev19 Comments

It’s pizza night tonight – no take out necessary. I’ve got dough defrosting in the refrigerator from my last pizza night. All that’s needed are a few ingredients from the refrigerator, and it’s as simple as that. The next time you make homemade pizza, be sure to make extra dough to freeze. Then when it’s suddenly pizza night, you can whip one up as easy as ….

Sweet Pepper, Salami and Basil Pizza

Pizza dough for one extra-large pizza (recipe below)

1/2 cup tomato sauce (recipe below)
3 ounces salami or pepperoni
1 cup thinly sliced sweet peppers
1 cup basil leaves, torn in half
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Pecorino Romano cheese
Freshly ground black pepper
Olive oil

Preheat oven to 500 F. Stretch out pizza dough in a large rectangular shape on parchment paper.
Spread a thin layer of tomato sauce over crust, leaving one inch clear around the edge of the crust. Arrange salami over pizza. Scatter peppers and basil over the salami. Sprinkle with cheese. Brush the exposed crust with olive oil.
Slide the parchment and pizza onto a baking stone on lowest rack in oven. Bake until crust is golden brown and cheese is bubbly, about 12-15 minutes. Serve immediately.

Tomato Sauce
Makes 1 cup

1 tablespoon olive oil
1 garlic clove, minced
1 15-ounce can Italian plum tomatoes, with juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thickened, about 30 minutes. Add salt and pepper.

Pizza Dough Recipe
Adapted from a recipe by Alice Waters. Makes 1 extra large or 2 medium pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes.) Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to desired shape.