[Closed] Porcini and truffle salami. What would you do with it?

Slice thinly and eat it. Sticking it in a chilli will largely overwhelm the delicate flavours I would have thought.

I suspect the question in this house would be 'what have you done with the porcini and truffle salami?'

- followed by red face, denial, and recriminations.

Bottle of primitivo, Opinel, chopping board.

WCA has it; enjoy with olives.
If you have some sourdough - thin slices, lightly toasted.
A glass of fino would go well with it.

Cook some good quality pasta, cover in butter and then slice some of the salami over the top. Sprinkle with rosemary.

I wouldn't add it to a chili or a casserole, or anything that involves boiling it really.

Homemade pizza.

Pasta and Primitivo for me too .

Yup keep it simple. Would be good on a pizza though. I've had truffle salami on pizza (homemade sourdough in the Ooni obvs) and it was banging.

Please don’t chuck it in the chilli!!

I would get some nice bread, cheese and nom nom nom nom

Give it to the dog.

Yes to good bread and olives and fino or manzanilla well chilled. You can have your chilli as a main course afterwards if you must.

Deffo a case of thin sliced and on its own with a nice bit of bread, some olive oil.

Plus in the shed, nobody else is getting any 😆

Shoot whoever spoilt salami with truffle. I get that it's fashionable, but just like pineapple and avocado in the 70s the fact that you can add it to something doesn't mean you should.

The addition of fennel seeds however is truly a great thing.

Have it as suggest with good bread, pickles and olives. Absolutely no point in putting it in a chilli, cooking with it again simple. Basic tomato based sauce for pasta with some gently fried salami, or a mushroom bruschetta and the salami gentle fried.

Do not ingest!

Freeze, locate hammer, you know the rest.

I tried a bit as it was and the strength of flavour convinced me it would be fine in the chilli. Added it fairly late in the process. Tasted great, usually use chorizo but this worked just as well. Finding a little nugget of the salami was a real treat. And enough left to have as suggested.

If there's any left, and at risk of angering any Italians in the forum, if fry it to release some of its fat and then add pasta, parmesan & eggs to make a delicious, bastardised version of carbonara.

"... usually use chorizo but this worked just as well.."
Damned with faint praise...

The addition of fennel seeds however is truly a great thing.

Fennel salami is the food of the gods

Always tempted to get one of these 🙂

https://www.adimaria.co.uk/salame-finocchiona-1kg

add pasta, parmesan & eggs

You could at least have said pecorino you monster.

Shoot whoever spoilt salami with truffle.

It's a traditional thing in Tuscany isn't it? So you might need a time machine.

Chianti, decent bread, bit of olive oil some tomatoes..

pickles

Certainly get some funny people in here.

Watching with interest as we have some bear salami in the fridge. I did not make that up. Brought back from Russia as a present from Son2's girlfriend.

Have had wild boar salami but...bear salami?
Wow, that's a bit different!
Tired - be sure to post some tasting notes!

Is this Billy Bear Ham?

Fennel salami is the food of the gods
My butcher makes his own pork and fennel sausages. They are bloody amazing. Great with Puy lentils and a robust red.

 

Salami pickle rollups or a salami reuben?

I recommend the Cuban Reuben just switch pastrami for salami

Chianti

You don’t have salami with Chianti, it’s got to be liver.

You don’t have salami with Chianti, it’s got to be liver.

And don't forget the fava beans 😉

.

Apparently the joke here is those three items contain certain chemicals that are identical to those that are used in drugs to treat depression.

So if you're feeling down, liver, fava beans and a nice chianti will work wonders.

+1 for sliced with nibbles and a bottle of red (I would choose Barolo).

Also +1 for chucking some in a plate of nice pasta with some oil, cheese & herbs (add salami at end).

bear salami?

I think there used to be an edgy LGBTQ+ nightclub of that name in Vauxhall.

Good bread, olive oil & buffalo mozzarella.

Or for cooking, in an omelette or scrambled eggs.

Depends on how strong a flavour it is, in a chicken and roasted pepper soup with Parmesan shavings.

Hungry now.

Probably burn it if it has truffle in it - I can't stand the stuff. Porcini is a nice flavour, but the truffle with surely smother it.

Are you talking real truffle though or the petroleum derived fake truffle flavouring that's in most commercial truffle oil?