Recipes
Creminelli Sopressata Stuffed Artichokes
Sea Salt
4 lemons
6 medium fresh artichokes
1 cup breadcrumbs
1 cup grated Parmigiano-Reggiano
1 cup picked flat leaf parsley
1/2 link of Creminelli Sopressata
1 stick unsalted butter
8 cloves garlic, crushed
Extra virgin olive oil
Chili flakes
4 Tbl. caper berries or capers
1 cup white wine
Fill large pot with water and bring to a boil. Add sea salt until the salinity is close to that of seawater. Slice two whole lemons and juice and add to water. The acidulated water will help prevent oxidation, and the salt water will help preserve the green color. While waiting for the water to boil, begin cleaning the artichokes by clipping the pointed ends of leaves with scissors all the way around and cutting off the top inch of the artichokes with a very sharp or even serrated, knife. Trim and peel the stems, saving them to add flavor. Mix the breadcrumbs, cheese, and parsley in a small mixing bowl and set aside. Peel approximately 1/2 of a Creminelli salami and slice into 1/8 inch rounds and set aside.
In a deep-edged saucepan bring 1/4 stick of butter and the 8 crushed garlic cloves over medium heat until garlic is toasted lightly. Once tender, remove the artichokes from the water. Do not drain the artichokes completely, the residual blanching water will help the cooking process and add flavor. Once they’ve cooled slightly, gently open the leaves to allow for easier stuffing of the breadcrumb mixture and salami slices. Sprinkle the breadcrumb mixture on top and into the opened leaves of the artichoke. Place the salami slices into dressed artichokes evenly. Each choke should have 6-8 slices of salami, depending on the size. Add the juice of one lemon, a drizzle of olive oil, chili flakes, capers or caper berries, and parsley over the entire dish. Pour 1/2 to 1 cup of good quality white wine to the bottom of the pan. Continue sauteing on stovetop until alcohol evaporates, then finish under the broiler for about 30 seconds.
Risotto di Piemonte
1/2 cup Barolo salami from end pieces, cubed
Extra virgin olive oil
1 clove garlic
2 springs thyme, picked
3 cups of Carnaroli, Baldo, or Arborio rice
2-3 quarts chicken stock
3 sage leaves
Salt to taste
1 cup Parmigiano-Reggiano, freshly grated
Copper sauce pot
Wooden or high heat plastic spoon
I learned this classic Piemontese recipe while visiting the restaurant of local reigning risotto legends in a small town outside Bra. Our class had driven about five or six hours north to check out several destinations in the area, when we stopped to try the “best traditional risotto in Piemonte.” We had already been to an amazing pre-war wooden rice factory powered by water from the irrigation cells, and we were eager to watch this elegant grain come full circle. The recipe here is almost identical to the one we tasted, except for the fact that I substitute Creminelli Barolo salami instead of the cockscomb called for in the original, which might not appeal to everyone.
Heat the copper pot for 2 minutes on medium high, then add the cubed salami ends and a small drizzle of olive oil. Sauté briefly. Add the whole garlic clove and picked thyme and toast lightly. Next, add the rice and stir constantly, coating all the grains with rendered salami fat and olive oil. Toast the rice for two minutes, stirring constantly, until the rice begins changing its levels of translucence. At this point the ladling of stock begins. The idea is to use only small amounts of liquid at a time, ensuring that the rice is cooked by the vaporized stock, not boiled. The constant stirring will build the starch, giving the risotto a creamy finish. The next 12-16 minutes will be quite strenuous and will require stirring stamina. Don’t give up. Continue ladling small amounts of stock and stirring until the rice reaches the right bite for your taste. Season with salt and pepper and grated Parmigiano-Reggiano and fold through. Add enough liquid to attain the desired consistency and garnish with julienned sage and shaved or grated Parmigiano-Reggiano.
Ribolita
3 red onions, diced small
2 leeks, diced small
8 stalks celery, diced small
2 large carrots, diced small
8 Creminelli salami end pieces, or half a whole salami, sliced thin and minced
9 cloves garlic, chopped
Bouquet garni
1 can San Marzano tomatoes
1.5 quarts leftover cooked white beans
2 quarts chicken stock
Parsley
1 day-old baguette, cubed, tossed with oil, thyme, and garlic then toasted
Shaved Parmigiano-Reggiano
The rind of Parmigiano-Reggiano
This traditional Italian soup is another devastatingly delicious meal made from leftovers. Its vegetable-heavy base makes the soup very nutritious, but the added accent of pork makes it extra special. The incorporation of the minced end pieces of Creminelli salami is a fantastic way to use those little pieces that are hard to serve. The toasted day-old bread and Parmigiano-Reggiano rind give the soup an added salty dimension.
Place a large rondeau on low heat. While waiting for the post to get hot, begin by dicing the onions, leeks, celery, carrots, garlic cloves, parsley, and salami and put into a large bowl. The rondeau should be quite hot by the time you finish chopping. Drizzle a generous amount of olive oil into the rondeau and then transfer the contents of the mixing bowl to the pot and sweat the mixture until tender.
Preheat the over to 350-400 degrees. After sweating the mix, add the can of whole peeled San Marzano tomatoes and season. Mix thoroughly and cook for five minutes. Add the chicken stock, bouquet garni, and Parmigiano-Reggiano rind and cook for one hour on low heat. Take two cups of the white beans and puree with two ladles of the soup, add the pureed beans and whole beans to the soup, and cook for 25 minutes. Season to taste and remove the bouquet garni and the Parmigiano-Reggiano rind. Toss the bread cubes in oil, fresh garlic, thyme, and shredded Parmigiano-Reggiano and toast in the oven until golden brown. Ladle into warm bowls and garnish with torn basil, more shaved Parmigiano-Reggiano, and toasted bread.
