Salame cioccolato with sambuca & espresso
Coffee
I had my first chocolate salami in 8th grade, my friend Eliza lived on the other side of Union Square park and on the way to her house we would often pass through the farmarket, and there was a lady there who sold chocolate salami - it was chocolate filled with chunks of tea biscuits, and I was so enamored with them that I made some myself. It was one of the first things I "cooked" without a real recipe. <br /> <br />Fast forward a hundred years or so to last summer when I was doing desserts for an Italian place and I remembered the chocolate salami of my youth (that's what she said). In recreating the recipe I took the elements of a classic Italian "dessert" espresso, Sambuca and amaretti cookies and incorporated those flavors adding candied ginger for a bit of chew and pistachios as much for flavor as for aesthetics. I add white chocolate chunks to mimic the fat in regular salami. <br /> <br />I like to serve this with crostini drizzled with excellent olive oil and a bit of salt plus a dollop or two of marmalade (orange, grapefruit, ginger). This makes a great gift as well--in it's uncut state (geez) it looks just like a salami- especially if you don't get too perfectionist about it been smooth and let it stay a bit crinkly. <br />There are other more traditional recipes that include eggs, I find that including raw egg adds an element of danger that is unnecessary, and these keep longer and safer without it. <br />Food52'er Zindc reminded me of a substitute for the dear and expensive fennel pollen " Since it's there mostly for flavor, lightly toasted and finely ground fennel seeds might be a workable substitute." <br />
Share:
0
18
0
Comments