Crunchy bacon flavored salami crumble to sprinkle on pasta, soups and risotto… To think that it all started as a kind of experiment actually!
I once considered making a bunch of this salami crumble and store it properly in my pantry. Maybe that’s not such a good idea because I would be extremely tempted to sprinkle it on just everything I cook.
Crunchy Salami Crumble
Well, maybe apart from chocolate mousse that is…
This crumble has it all: an unbelievable crunch, it’s salty and also has a slightly smoky baked bacon flavor. Hard to describe how well it brightens up dishes. I love it sprinkled on creamy pastas and soups. Also take a look at my pea risotto below!
It all started as a kind of experiment actually the very first time I tried the crumble. I put the sliced salami in the hot oven and just waited to see what would come out of it.
The salami crisps shrunk and dried out beautifully. They did feel a bit unpleasant though in my mouth so that made me blend them into a very appetizing crumble.
- 3,5 oz salami (100 g)
1. You can ask your butcher to slice the salami for you or buy one yourself and slice it up. Don’t make the slices too thin or they will dry too quickly, burn and become inedible.
2. Place the slices of salami on an oven rack. Leave enough space between the slices.
3. Put the rack in the oven and bake the salami in a preheated oven at 302°F (150°C) for 1 hour. Very important: place a baking tray filled with a little water underneath the rack to catch the fat that will start to drip as soon as it melts. If you don’t, it will char and fill the oven and your kitchen with smoke as soon as you open the oven door. Turn off the heat after an hour but leave the salami in the oven for another hour until fully cooled down. Remove the baked salami.
4. Transfer the slices to a blender.
5. Pulse until the salami is turned into a nice crumble.
6. Store the salami crumble in the fridge until needed.
Pea Risotto with Salami Crumble
Pea risotto, a timeless Italian classic! Risotto is one of the easiest yet most underestimated dishes to prepare. There’s a fine line between al dente and overcooked rice.
What I love about risotto is its simplicity. It contains all the basic ingredients you find in every kitchen cupboard. It’s terribly cheap and it leaves you plenty of room if you’re in a creative mood.
But don’t go too crazy on it. Less is more. Don’t exaggerate because in the end it should look like a creamy scoop of rice, not a dog’s dinner.
Top the risotto the way you like: with freshly grated parmesan cheese, fresh herbs or just a pinch of coarse salt then. If you have some time left, try parmesan cheese cookies. Bake the grated cheese on a sheet of baking paper in a hot oven at 248°F (120°C) until the golden cookies start to sizzle and emulsify.
My favorite topping is crumble of baked salami which I used for my picture below. Fantastic texture, taste and it also looks spectacular! It brightens up this classic risi bisi risotto.
- 7 oz risotto rice (200 g)
- 1 medium garlic clove chopped
- ½ small onion diced
- 2 cups vegetable stock 480 ml, warm
- 6 oz frozen green peas 170 g
- 3,5 oz parmesan cheese 100 g, grated
- a handful fresh mint chopped
- a handful fresh chives chopped
- 2 tbsp unsalted butter
1. Heat a splash of olive oil in a pan and then add the chopped garlic and onion.
2. Cook for 4 minutes until fragrant. Then add the risotto rice and stir well.
3. Add some of the vegetable stock and cook over medium heat until it has vaporized.
4. Repeat this until the risotto rice is nearly tender. Then add the frozen peas and butter.
5. Season with pepper and salt. Stir the risotto well. Add the parmesan cheese, fresh mint and chives.
6. Stir well again. Cook for a couple of minutes until the cheese has melted away. Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the creamy risotto onto deep plates. Garnish with the salami crumble and serve.