Best 7 Salami Bells Recipes
**Salami Bells: A Journey Through Culinary Delights**
From the aromatic streets of Italy to the bustling markets of Spain, the art of salami crafting has been passed down through generations, resulting in a delectable array of cured meats that tantalize taste buds worldwide. Salami bells, a unique and visually stunning variation of this beloved delicacy, combine the finest ingredients with traditional techniques to create a symphony of flavors that will leave you craving more.
Our curated collection of salami bell recipes takes you on a culinary journey, showcasing the versatility and global appeal of this culinary gem. From the classic Italian Salami Bell, bursting with garlic, fennel, and red wine, to the Spanish Chorizo Bells, infused with paprika and pimentón, each recipe offers a distinct taste experience.
For those seeking a spicy kick, the Calabrian Salami Bells, made with fiery Calabrian chili peppers, pack a flavorful punch that will ignite your senses. For a smoky and savory twist, try the Hungarian Winter Salami Bells, seasoned with caraway seeds and smoked paprika. And for a unique fusion of flavors, the Moroccan Merguez Salami Bells blend North African spices with lamb and beef, creating a truly memorable dish.
Whether you're a seasoned salami aficionado or new to the world of cured meats, our selection of salami bell recipes will guide you through the process, ensuring perfect results every time. So, prepare your taste buds for an unforgettable culinary adventure as we delve into the art of creating these delectable salami masterpieces.
SALAMI PINWHEELS
These salami pinwheels are SO easy to make with just 3 ingredients. If you need easy low carb appetizers, then these salami and cream cheese roll ups are for you!
Provided by The Savvy Sparrow
Categories Appetizer
Time 1h15m
Number Of Ingredients 3
Steps:
- Lay out salami on a cutting board in a flat layer, creating 3 rows of four slices, and overlapping them slightly.
- Spread half of the cream cheese over the salami slices.
- Sprinkle half of the banana peppers on top of the cream cheese.
- Tightly roll the meat, cream cheese, and banana peppers into a log shape and wrap the log in plastic wrap.
- Repeat the above steps with the remaining ingredients to form a second "log".
- Refrigerate both rolls for at least one hour.
- Remove from the refrigerator, slice into pinwheels, and serve.
SALAMI
Here's a great salami recipe. You can add spices to make pepperoni too.
Provided by BEULAH MAE
Time P1DT1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
- Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg
HOMEMADE SALAMI
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
- Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
SALAMI ROLL-UPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 40 roll-ups
Number Of Ingredients 4
Steps:
- Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
- Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
- Slice the roll-ups in half and serve on a platter.
SALAMI BITS
Provided by Michael Chiarello : Food Network
Categories condiment
Time 40m
Yield 1 pound
Number Of Ingredients 2
Steps:
- Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes.
- Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed.
SALAMI PASTA ALLA GRICIA
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
- Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Serve right away, with more pecorino on top.
HOLIDAY BELL CRACKERS
For a delicious and adorable holiday appetizer, get to work on cheese and salami with a bell-shape cookie cutter.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 6 servings, 3 topped crackers each.
Number Of Ingredients 5
Steps:
- Cut 3 small bell-shaped pieces out of each salami slice and 1 small bell-shaped piece out of each cheese slice, using small cookie cutter or sharp knife.
- Top crackers with salami and cheese.
- Decorate with peppers and parsley.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
Tips for Making Salami Bells:
- Choose high-quality salami: Look for salami with a good fat-to-meat ratio and a smoky, savory flavor.
- Use fresh bell peppers: Bell peppers should be firm and brightly colored.
- Cut the salami and bell peppers into even-sized pieces: This will help them cook evenly.
- Season the salami and bell peppers with your favorite spices: Garlic powder, onion powder, paprika, and black pepper are all good choices.
- Wrap the salami and bell peppers in bacon: This will add flavor and help keep them moist.
- Secure the salami bells with toothpicks: This will help them stay closed while they cook.
- Cook the salami bells over medium heat: This will help them cook through without burning.
- Serve the salami bells with your favorite dipping sauce: Ranch dressing, barbecue sauce, or horseradish sauce are all good choices.
Conclusion:
Salami bells are a delicious and easy-to-make appetizer that is perfect for parties or potlucks. They are also a great way to use up leftover salami and bell peppers. With a few simple ingredients and a little bit of time, you can make a batch of salami bells that will be sure to impress your friends and family.
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