Best Salami Misti Recipes

Salami Misti image

Provided by Food Network

Time 20m

Yield 10 servings

Number Of Ingredients 11

1 loaf Tuscan bread, cut into 1/2 inch thick slices
10 slices thinly sliced prosciutto
10 slices thinly sliced bresaola
10 slice thinly sliced soppressata
1/2 pound testa
20 slices salami
Assorted pickled vegetables (onions, pepperoncini)
1/4 cups marinated mushrooms
1/2 cup assorted marinated olives
Extra virgin olive oil
2 large cloves garlic

Steps:

Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve.

Sformato Di Pasta Con Salumi Misti (Baked Pasta and Salami) image

Provided by Member 610488

Categories Breakfast

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 cups whole milk
4 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1/4 teaspoon salt
1/2 lb rigatoni pasta or 1/2 lb penne pasta
2 tablespoons extra virgin olive oil
1/3 cup onion, diced
salt, to taste
6 1/2 ounces mixed thickly-sliced cold cuts, diced (salami, prosciutto, mortadella)
2 cups parmigiano-reggiano cheese, freshly grated
1/4 cup fine plain breadcrumbs
2 tablespoons unsalted butter (plus more for pan)

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.

Nutrition Facts : Calories 1439.6, Fat 83.8, SaturatedFat 43.7, Cholesterol 269.4, Sodium 1873.8, Carbohydrate 114.6, Fiber 5, Sugar 17, Protein 57.7