Best 4 Rachel Zoe Salami Recipes

Rachel Zoe salami, with its distinctively bold flavor and spicy kick, has become a beloved delicacy among food enthusiasts and culinary adventurers alike. Whether you prefer to savor it as a standalone snack or incorporate it into your favorite recipes, this delectable salami offers a versatile and tantalizing experience that promises to elevate your taste buds. In this comprehensive guide, we will embark on a culinary journey to discover the best recipe that will unlock the full potential of Rachel Zoe salami, transforming it from a mere ingredient into a star of your culinary creations.

Here are our top 4 tried and tested recipes!

THE ULTIMATE SALAMI BURGERS

The Ultimate Salami Burgers image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 1/4 pounds 80-percent ground beef
3/4 pound ground pork
1/3 cup dry red wine
1/2 onion
1 teaspoon dried oregano or marjoram
2 large cloves garlic, finely grated or minced
1 fresh chile pepper, finely chopped, or 2 teaspoons red pepper flakes
A handful of grated Pecorino
Freshly ground pepper
EVOO, for drizzling
Salt
8 slices hard salami or Genoa salami (sliced not too thin)
4 slices provolone (sliced not too thin)
1 cup giardiniera (Italian pickled vegetables), drained and finely chopped or pulsed in a food processor
4 large kaiser rolls, or 12 small rolls for sliders
Quick Marinara Sauce, for topping, recipe follows
2 tablespoons EVOO
2 cloves garlic, grated or minced
1 fresh chile pepper, finely chopped
1/4 onion, grated
1/4 cup dry red wine
One 14-ounce can crushed tomatoes
1/2 teaspoon dried oregano or marjoram
A few fresh basil leaves, lightly torn
A few sprigs fresh thyme, leaves stripped and finely chopped
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 350 degrees F.
Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.
Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.
Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.
Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls.
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, chile and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened.

SALAMI

Salami image

Here's a great salami recipe. You can add spices to make pepperoni too.

Provided by BEULAH MAE

Time P1DT1h10m

Yield 32

Number Of Ingredients 5

Ingredients

2 pounds ground beef
½ teaspoon coarsely ground black pepper
½ teaspoon minced garlic
½ teaspoon ground mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

Steps:

In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg

SALAMI SCRAMBLES

Salami Scrambles image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese - again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optional

Steps:

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

RACHAEL RAY'S SALAMI SCRAMBLE

Rachael Ray's Salami Scramble image

Boy, when Rachael nails it, it's good. We absolutely fell in love with this breakfast recipe. We always use goat cheese, but feta, blue, or any other cheese would work.

Provided by MTDavids

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1/4-1/3 lb salami, chopped
2 -3 scallions, chopped. Onion will work
1 garlic clove, finely chopped
1 plum tomato, seeded and chopped
8 large eggs
4 ounces goat cheese
salt, to taste
pepper, to taste
chopped parsley (optional) or basil (to garnish) (optional)

Steps:

Heat a medium nonstick skillet over medium heat.
Add olive oil and salami.
Cook until salami renders some fat and starts to turn a deep burgundy color, about 2 minutes.
Add garlic and stir 30 seconds.
Add scallions or onion and cook 1 to 2 more minutes.
Add tomato and cook another minute.
In a large fry pan over medium heat, scramble eggs and cheese until eggs are not quite done.
Add salt and a generous amount of pepper.
Add salami mixture to eggs and cheese and scramble together until eggs are done.
Garnish with parsley or basil if desired.

Nutrition Facts : Calories 359.7, Fat 28.1, SaturatedFat 12.2, Cholesterol 465.6, Sodium 612.4, Carbohydrate 3.4, Fiber 0.4, Sugar 2.5, Protein 22.6

Tips:

Choose high-quality salami: The type of salami you use will greatly impact the flavor of your dish. Opt for a salami that is made with high-quality ingredients and has a good balance of fat and meat. You can find a variety of salami at most grocery stores or Italian delis.
Use a variety of toppings: Don't be afraid to get creative with your toppings. Some popular options include cheese, vegetables, and meats. You can also add a drizzle of olive oil or balsamic vinegar for extra flavor.
Cook the salami properly: If you are using raw salami, be sure to cook it thoroughly before eating. You can cook salami in a variety of ways, including pan-frying, baking, or grilling.
Serve salami with your favorite sides: Salami can be served with a variety of sides, such as bread, crackers, or vegetables. You can also enjoy salami on its own as a snack.

Conclusion:

Salami is a versatile and delicious ingredient that can be used in a variety of dishes. Whether you are making a simple snack or a more elaborate meal, salami is sure to please everyone at your table. So next time you are looking for a new recipe idea, be sure to give salami a try. You won't be disappointed!