- 350 g of PICK Salami,
- 450 g of cream cheese,
- 250 g Kalamata olives,
- 8 sprigs of parsley,
Pick Salami Roll UpsMaking time:
Lay out a large piece of wax paper on a cutting board. Place the cream cheese on top of the wax paper and place another piece of wax paper on top of the cream cheese. With a rolling pin, roll the cream cheese into a rectangle. The cream cheese should be even and approximately ¼ of an inch thick. Remove the top layer of wax paper. Evenly sprinkle the chopped olives and parsley on top of the cream cheese. Place the PICK Salami slices over the cream cheese (overlapping the slices) until all the cream cheese in covered. Replace the wax paper on top of the PICK Salami and lightly tap to set the PICK Salami. Remove the wax paper from the top player of PICK Salami and start to roll pulling back the bottom piece of wax paper during the rolling process. Wrap in plastic wrap and refrigerate 6 hours or overnight. To slice use a very sharp knife and put the knife under running hot water after each cut. Slice to thickness desired and serve immediately.
- 2 tbsp butter
- 1 onion finely chopped
- 1 stem celery finely chopped
- 1 tbsp curry powder
- 1 garlic cloved minced
- 900 ml chicken broth
- 200 ml whipping cream
- 1 tbsp corn flour
- salt and pepper
- 8 slices Pick Salami
- 4 tbsp sour cream
Winter SoupMaking time:
Melt the butter in a large saucepan or pot and saute the onion and celery for a few minutes. Add the curry powder and the garlic and saute for 2 minutes. Pour in the chicken broth and let it simmer for 15 minutes. Add the whipping cream and let it boil with the broth for a few minutes. Add salt and pepper to taste. Cut the salami slices into fine stips. To serve the soup top with sour cream and salami slices.
- 8 slices of Mangalica salami (10 cm-wide, very thinly sliced)
- 8 slices of Wintersalami (10 cm-wide, very thinly sliced)
- caper (a proper amount)
- rucola (a proper amount)
- 50g Mascarpone cheese
- 50g Ricotta cheese
- pinch salt
- red wine vinegar (a proper amount)
- Extra Virgin olive oil (a proper amount)
- pepper (a proper amount)
Pick Mangalica Salami and Wintersalami CarpaccioMaking time:
500ml milk (Dairy component over 3.5%)
20ml lemon squeeze
Put milk and lemon squeeze in a pan, and cook over a low flame.
Stir slowly, and heat until white solid parts and watery parts are divided.
Strain, and drain water. Then cool.
Mix mascarpone cheese and ricotta cheese, to get the cheese mousse.
Wrap some rucola leaves in the salami slices (use half the amount of both types of salami).
Chop remaining rucola, combine the chopped leaves with the dressing, and lay them on a plate. Then place salami wraps and the rest of the salami slices on top of them.
Using a pastry bag, put a small amount of cheese mousse on the salamis, and top with an opened caper.
- 140g spaghetti
- 2 eggs
- 2 egg yolks
- 40g Parmigiano-Reggiano
- 80g Mangalica salami
- 15ml Ext. Virgin (EV) olive oil
- coarsely ground black pepper (a proper amount)
- white truffle oil, if you have some (a proper amount)
Spaghetti Carbonara with Pick Mangalica SalamiMaking time:
Mix eggs, egg yolks, Parmigiano, and coarsely ground black pepper in a bowl. Put EV olive oil and Mangalica salami in a pan, and fry slowly over low flame. When salami’s oil is melt, and the salami is crispy, remove pan from the flame, and take out the salami. Add 30ml olive oil (not listed above) to the pan, and remove scorch marks. Also add 30~45ml of spaghetti cooking water. Check taste and add salt, if needed. Cook spaghetti in a plenty of salted water. Put cooked spaghetti in the frying pan, and combine well. The stove still turned off, add the mix prepared at 1., and combine well. Put the frying pan to medium heat, and – while adjusting the flame – stir and combine until thickened. Add white truffle oil (if you have some), serve spaghetti on plates, and top with the crispy salami pieces you took out of the pan.
1 Frozen pre made pastry
300g of Ricotta cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh marjoram, chopped
- 200g Swiss cheese, grated
- 200g Pick salami,
cut into small cubes
- salt and pepper to taste
Quiche With Pick SalamiMaking time:
Follow the baking instructions required for pre made pastry pie shell. Preheat oven to 205°C. In a medium mixing bowl place the ricotta cheese and mix in eggs one at a time. Blend in chopped marjoram, parsley, grated Swiss cheese and cubed Pick salami. Add salt and ground pepper to taste. Pour the filling into pie crust, bake in the oven for 45 minutes.