Best Baked Salami Recipes

BAKED SALAMI

Steps:

• Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
• Leave it intact enough at the bottom so it will hold together.
• Top with the Marmalade and Dijon mustard.
• Enough to cover the whole top of the salami.
• Wrap in foil and bake in a slow oven for 4 hours.
• Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.

CHEESY BAKED SPAGHETTI SQUASH BOATS WITH SALAMI, SUN-DRIED TOMATOES, AND SPINACH

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
• Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
• Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
• Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
• Do Ahead
• Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

CREAMY MUSHROOM, EGGPLANT, AND SALAMI BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant.
• Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms.
• Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED EGGS WITH SALAMI, MOZZARELLA, OLIVES AND GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).
• Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.
• Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.

BAKED SALAMI TWO

Steps:

• Remove wrapping from salami and score the entire thing crosswise, into 1/4-inch slices but don't cut all the way through.
• Place salami in a pan and bake uncovered, in a pre-heated 350° oven for one hour; drain fat.
• Combine brown sugar and barbecue sauce; pour over drained salami and return to the oven; bake for another hour, basting with pan juices every 15 minutes.
• To serve, place warm salami on a cutting board along with a serrated knife and let everyone cut through the slices and eat with the cocktail rye and/or crackers.

OVEN BAKED, EUROPEAN STYLE SALAMI

Steps:

• Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
• Preheat the oven to 200 to 225.
• Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
• The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
• When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.

BAKED KOSHET SALAMI

Steps:

• Preheat the oven to 375. Coat a metal or Pyrex pan with cooking spray to prevent the sauce from sticking. Peel the wrapper from the salami and set out in the morning to reach room temperature. Score the salami with X's across the top on both sides. Use any design you like, just be certain to cut slightly into the top layer of the salami to let the sauce penetrate. Coat the salami generously with the sauce and place it into the pan. Place the salami into the hot oven for 30 minutes. Turn the oven down to 300, and baste and turn the salami every half hour for about 2 hours. As you baste, continue to add more sauce. The key is to use your judgment: adjust the temperature if it looks it's cooking too fast or slowly. The salami should be brown on top with a crust and bubbling juices coming out of the cuts you made in the top layer. Serve on a bread tray. I let my guests cut their own slices. Serve with the breads and mustards.

BAKED BEEF SALAMI APPETIZER

Steps:

• Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
• Leave it intact enough at the bottom so it will hold together.
• Place salami and dijon mustard all in a large ziplock bag.
• Rub the salami through the bag so the mustard covers the entire salami.
• Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
• Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
• Cut up salami and use toothpicks to serve.
• Use extra marinade as a dipping sauce.

BAKED SALAMI

Steps:

• Mix first four ingredients together Score the top of the salami (I use an "x" pattern on top - otherwise the salami curls up all funny) Pour the sauce over the salami Cover it and bake at 250 degrees for 2 ½ to 3 hours. Uncover during the last half hour. Serve with party rye and/or mustard

BAKED SALAMI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
• Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
• Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

SFORMATO DI PASTA CON SALUMI MISTI (BAKED PASTA AND SALAMI)

Steps:

• Heat oven to 350°. Generously butter a 1-quart baking dish.
• In a medium saucepan, heat milk over medium-low heat. Bring just to a boil and remove from heat. In large saucepan, melt butter over low heat. Add flour and cook, stirring constantly with a wooden spoon for 2 minutes. Do not brown. Remove from heat.
• Add 2 tablespoons of the milk to flour mixture, stirring constantly until milk is incorporated. Repeat until ½ cup of the milk has been added. Then add the remaining milk, incorporating between additions, until all of the milk has been added. Return pan to low heat.
• Cook, stirring frequently, especially along corners of pan, until sauce is the consistency of a thick cream. Stir in salt and remove from heat.
• While béchamel is cooking, bring a large saucepan of salted water to boil. Add pasta and cook for 9 minutes. Drain (do not rinse) and set aside.
• In a large skillet, heat oil over medium heat; add onion and pinch of salt; cook, stirring, for 3 minutes.
• Add mixed meats and cook 1 minute more. Add pasta and stir to combine. Remove from heat and stir in béchamel and cheese.
• Transfer mixture to prepared baking dish, cover with breadcrumbs and dot with butter. Bake until golden and bubbly, about 20 minutes.
• Let stand 5 to 10 minutes before serving.

BAKED EGGS WITH SALAMI, MOZZARELLA, OLIVES AND GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.