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Salami
Having learned that hard salami is made by fermentation, I now wonder
what is the difference between Genoa Salami and Hard Salami. I love Supprosatta even though I don't know how to spell it. I would like to know more about Salamis' and it's use in recipes. Like I put pepperoni and potatoes in my bean soup. Chris Dohrmann |
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The Italian deli where I buy my Sopressata told me that it is also
soaked in red wine before curing. After it ages 8 weeks, it's dusty and dry, but is delicious regardless. Generally, I skip the Rolaids and go for Fernet or Underberg after a Sopressata binge - bite of the dog, so to speak. Paul > > "Sopressata" A salami made from cured-dry pork and flavored with black > peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes > in very hot and not-so-hot flavors. The hotter variety is made with > ground red pepper. Beware purchasing this type unless you enjoy > spelling relief "R-O-L-A-I-D-S." > > I'll dig through my archives and post my favorite recipe for preparing > it; it'll have to be later though. > > The Ranger |
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The Italian deli where I buy my Sopressata told me that it is also
soaked in red wine before curing. After it ages 8 weeks, it's dusty and dry, but is delicious regardless. Generally, I skip the Rolaids and go for Fernet or Underberg after a Sopressata binge - bite of the dog, so to speak. Paul > > "Sopressata" A salami made from cured-dry pork and flavored with black > peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes > in very hot and not-so-hot flavors. The hotter variety is made with > ground red pepper. Beware purchasing this type unless you enjoy > spelling relief "R-O-L-A-I-D-S." > > I'll dig through my archives and post my favorite recipe for preparing > it; it'll have to be later though. > > The Ranger |
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Sopressata Pasta
Ingredients: Sauce: 1 med. onion, chopped 6 cloves garlic, chopped, not crushed 2 Tbs. butter 1/4 lb. sopressata, cubed 1/4 cup sun-dried tomatoes in olive oil, chopped 1 Tbs. red chili flakes Optional: 1 pkg. dried Crimini mushrooms, reconstituted 1/2 cup Zinfandel wine 1 tsp. black pepper, fresh ground 1/4 cup Italian parsley, chopped Optional: 1/2 cup chicken stock Pasta: 6 cups water, boiling 1 Tbs. olive oil 1/4 tsp. salt 1 lb. penne rigate pasta Method: Reconstitute mushrooms; drain, do not use liquid from them (filled with grit) unless you have a lot of patience. In a large skillet, 10" minimum, sauté onions and garlic together till translucent. Add in chopped sopressata, sun-dried tomatoes, wine, salt and peppers. If you want a little extra moisture in your sauce, add in chicken stock at this point, too. Reduce sauce to desired thickness. (I'm a little heavy with wine additions so they're very dark.) Add in parsley towards end of dish. While sautéing onions and garlic, start water to boiling for pasta. Cook to doneness you like. (We're mush-eaters, so I cook it to death.) When sauce is reduced to desired thickness, it should be a deep red; add in pasta and flip thoroughly. Serve with remaining Zin and cover with Asiago. Sit back and enjoy. Bon appetite. Sidebar: There are hot-hot-hot sopressata with ground red peppers added inside and out. I made the mistake of using this once. I find it virtually inedible and ruinous to an enjoyable dish. Adding the red pepper flakes controls the heat. The Ranger --- A splash of wine for the dish; a sip of wine for the cook. |
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Sopressata Pasta
Ingredients: Sauce: 1 med. onion, chopped 6 cloves garlic, chopped, not crushed 2 Tbs. butter 1/4 lb. sopressata, cubed 1/4 cup sun-dried tomatoes in olive oil, chopped 1 Tbs. red chili flakes Optional: 1 pkg. dried Crimini mushrooms, reconstituted 1/2 cup Zinfandel wine 1 tsp. black pepper, fresh ground 1/4 cup Italian parsley, chopped Optional: 1/2 cup chicken stock Pasta: 6 cups water, boiling 1 Tbs. olive oil 1/4 tsp. salt 1 lb. penne rigate pasta Method: Reconstitute mushrooms; drain, do not use liquid from them (filled with grit) unless you have a lot of patience. In a large skillet, 10" minimum, sauté onions and garlic together till translucent. Add in chopped sopressata, sun-dried tomatoes, wine, salt and peppers. If you want a little extra moisture in your sauce, add in chicken stock at this point, too. Reduce sauce to desired thickness. (I'm a little heavy with wine additions so they're very dark.) Add in parsley towards end of dish. While sautéing onions and garlic, start water to boiling for pasta. Cook to doneness you like. (We're mush-eaters, so I cook it to death.) When sauce is reduced to desired thickness, it should be a deep red; add in pasta and flip thoroughly. Serve with remaining Zin and cover with Asiago. Sit back and enjoy. Bon appetite. Sidebar: There are hot-hot-hot sopressata with ground red peppers added inside and out. I made the mistake of using this once. I find it virtually inedible and ruinous to an enjoyable dish. Adding the red pepper flakes controls the heat. The Ranger --- A splash of wine for the dish; a sip of wine for the cook. |
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On Sat, 14 Aug 2004 18:27:21 GMT, Paul Wolsko >
wrote: > > "Sopressata" A salami made from cured-dry pork and > > flavored with black peppercorns. This meat cures [air-dries] > > between 6-8 weeks. It comes in very hot and not-so-hot > > flavors. The hotter variety is made with ground red pepper. > > Beware purchasing this type unless you enjoy spelling > > relief "R-O-L-A-I-D-S." > > > > I'll dig through my archives and post my favorite recipe > > for preparing it; it'll have to be later though. > > >The Italian deli where I buy my Sopressata told me that it > is also soaked in red wine before curing. After it ages 8 > weeks, it's dusty and dry, but is delicious regardless. > Generally, I skip the Rolaids and go for Fernet or > Underberg after a Sopressata binge - bite of the dog, > so to speak. http://italianfood.about.com/library/rec/blr0510.htm http://www.ditalia.com/detail.asp?itemNumber=152007 [several dozen other pages of sopressata reveal similar history and vague ingredients] None mentioned dunking them in wine prior but that might be an "enhancement" (marketing fluff). The Ranger |
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On Sat, 14 Aug 2004 18:27:21 GMT, Paul Wolsko >
wrote: > > "Sopressata" A salami made from cured-dry pork and > > flavored with black peppercorns. This meat cures [air-dries] > > between 6-8 weeks. It comes in very hot and not-so-hot > > flavors. The hotter variety is made with ground red pepper. > > Beware purchasing this type unless you enjoy spelling > > relief "R-O-L-A-I-D-S." > > > > I'll dig through my archives and post my favorite recipe > > for preparing it; it'll have to be later though. > > >The Italian deli where I buy my Sopressata told me that it > is also soaked in red wine before curing. After it ages 8 > weeks, it's dusty and dry, but is delicious regardless. > Generally, I skip the Rolaids and go for Fernet or > Underberg after a Sopressata binge - bite of the dog, > so to speak. http://italianfood.about.com/library/rec/blr0510.htm http://www.ditalia.com/detail.asp?itemNumber=152007 [several dozen other pages of sopressata reveal similar history and vague ingredients] None mentioned dunking them in wine prior but that might be an "enhancement" (marketing fluff). The Ranger |
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A few years ago I gathered bits & pieces of recipes and used this one to
make sopressata. It was excellent. I used a 2nd refrigerator to hang the sausage. Yield: 10 Pounds minus shrinkage 10 lb. Pork (Boston butt) 7 T salt 1 T finely ground black pepper 2 T peppercorns 1 t finely ground coriander 1 t finely minced garlic 2 t sugar 1 c dry white wine 1/2 t ascorbic acid and 1 t saltpeter [or 2 t Prague powder] 4-feet large beef casings Cube the meat. Grind spices together and sprinkle over meat. Grind (large plate) and add liquid. Mix thoroughly and refrigerate for 48 hours. Stuff casings. Hang for 8-12 weeks @ 50º F. "Paul Wolsko" > wrote in message . net... > The Italian deli where I buy my Sopressata told me that it is also > soaked in red wine before curing. After it ages 8 weeks, it's dusty and > dry, but is delicious regardless. Generally, I skip the Rolaids and go > for Fernet or Underberg after a Sopressata binge - bite of the dog, so > to speak. > > Paul > > > > > > "Sopressata" A salami made from cured-dry pork and flavored with black > > peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes > > in very hot and not-so-hot flavors. The hotter variety is made with > > ground red pepper. Beware purchasing this type unless you enjoy > > spelling relief "R-O-L-A-I-D-S." > > > > I'll dig through my archives and post my favorite recipe for preparing > > it; it'll have to be later though. > > > > The Ranger |
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A few years ago I gathered bits & pieces of recipes and used this one to
make sopressata. It was excellent. I used a 2nd refrigerator to hang the sausage. Yield: 10 Pounds minus shrinkage 10 lb. Pork (Boston butt) 7 T salt 1 T finely ground black pepper 2 T peppercorns 1 t finely ground coriander 1 t finely minced garlic 2 t sugar 1 c dry white wine 1/2 t ascorbic acid and 1 t saltpeter [or 2 t Prague powder] 4-feet large beef casings Cube the meat. Grind spices together and sprinkle over meat. Grind (large plate) and add liquid. Mix thoroughly and refrigerate for 48 hours. Stuff casings. Hang for 8-12 weeks @ 50º F. "Paul Wolsko" > wrote in message . net... > The Italian deli where I buy my Sopressata told me that it is also > soaked in red wine before curing. After it ages 8 weeks, it's dusty and > dry, but is delicious regardless. Generally, I skip the Rolaids and go > for Fernet or Underberg after a Sopressata binge - bite of the dog, so > to speak. > > Paul > > > > > > "Sopressata" A salami made from cured-dry pork and flavored with black > > peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes > > in very hot and not-so-hot flavors. The hotter variety is made with > > ground red pepper. Beware purchasing this type unless you enjoy > > spelling relief "R-O-L-A-I-D-S." > > > > I'll dig through my archives and post my favorite recipe for preparing > > it; it'll have to be later though. > > > > The Ranger |
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