Recipes

Dominican Stewed Salami.

Ingredients

2 tablespoons vegetable oil

1 cup red onion

1 cup bell pepper

1 teaspoon granulated chicken broth

1 teaspoon dried oregano

1/2 cup tomato sauce

16 oz Dominican Salami

1 cup water Salt and pepper to taste

1 teaspoon freshly squeezed lemon juice

Instructions

In a skillet, heat the vegetable oil over medium-high heat. Add the onion and bell pepper. Cook until the onion is cooked through and becomes translucent, about 2 minutes. Add the chicken broth and tomato sauce. Cook for 3 minutes. Add the salami and stir to combine. Continue cooking for 5 more minutes. Add the water and simmer for about 10 minutes or until the sauce thickens. Season with salt and pepper to taste. Squeeze fresh lime juice before serving.

Salami Carbonara.

Ingredients

1/4 cup extra-virgin olive oil
3/4 pound good-quality salami, sliced 1/4 inch thick and finely diced
1 1/2 pounds bucatini
6 large egg yolks
1/2 cup freshly grated pecorino cheese, plus more for serving
Kosher salt
Coarsely ground black pepper

Directions

Step 1
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the salami and cook over moderately low heat, stirring occasionally, until the fat is rendered and the salami is tender, about 20 minutes.

Step 2
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.

Step 3
In a medium bowl, whisk the egg yolks with the 1/2 cup of cheese and the remaining 2 tablespoons of olive oil.

Step 4
Add the pasta and 1/2 cup of the reserved pasta water to the salami and cook over moderate heat, tossing, until the pasta is coated and hot, about 2 minutes. Remove the skillet from the heat and immediately add the egg mixture and remaining 1 cup of cooking water. Using tongs, toss the pasta until creamy, about 1 minute. Season with salt and black pepper. Serve in shallow bowls, passing more cheese at the table..

Mangu.

Ingredients 

3 green plantains 

3/4 teaspoon salt 

1/2 cup water

2 tablespoons butter

1/2 cup red onions

1 tablespoon apple cider vinegar 

pinch of salt 

Instructions 

Peel the plantains and cut lengthwise, then divide each half into two. 

Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil. 

Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth. 

In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes. 

Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes. 

Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese. 

Crisp Salami Cocktail Mix.

Ingredients

3 cups vegetable oil, for frying
1/2 pound thinly sliced Genoa salami, cut into 1/2-inch-wide strips
One 19-ounce can chickpeas, drained and patted dry
3 tablespoons cornstarch
3 large rosemary sprigs
1 cup roasted and salted shelled pistachios

Directions

Step 1
In a large saucepan, heat the oil to 325° (a strip of salami dropped in should sizzle). Line a large rack with several layers of paper towels. Fry the salami strips in 3 or 4 batches over moderate heat, until crisp and lightly browned, stirring to separate the slices, about 2 minutes per batch. Using a slotted spoon, transfer the salami to the paper towels to drain; the salami will firm up as it cools. Transfer the cooled salami to a large bowl.

Step 2
In a medium bowl, toss the chickpeas with the cornstarch. Add all of the chickpeas to the hot oil and fry over moderate heat, stirring occasionally, until deeply golden, 5 to 6 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain; let cool slightly. Add the chickpeas to the bowl with the salami.

Step 3
Add the rosemary to the hot oil and fry, stirring occasionally, until crisp and fragrant, about 1 minute. Drain on the paper towels and let cool. Strip the rosemary needles from the stem and add to the bowl. Add the pistachios, toss gently and serve.

Salami locrio.

Ingredients

2 tablespoons vegetable oil

1 chicken broth cubes

2 tablespoons homemade sauce

1/4 cup olives

1/2 cup tomato sauce

1 teaspoon adobo seasoning

1 teaspoon dried oregano

1/2 teaspoon ground black pepper 16 oz Dominican Salami

3 cups rice

4 cups water

Instructions

In a large cast iron pot, heat the oil over medium heat. Sauté the chicken broth cube, sofrito, olives, tomato sauce, adobo, oregano, black pepper. Cook for about 2-3 minutes.

Add the Dominican salami and let cook for 5 more minutes, stirring occasionally. Add water. When the water starts to boil, add the rice. Let it cook, stirring occasionally to prevent it from sticking to the bottom of the pot.

Once the water has evaporated, lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for 5 more minutes. Serve hot with a side salad.

Tomato, Zucchini and Salami Pizza.

Ingredients

DOUGH

1 1/2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup warm water
3/4 teaspoon active dry yeast
2 1/2 cups all-purpose flour, plus more for dusting
Salt

SAUCE

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
One 15-ounce can diced tomatoes
1 cup tomato puree
Pinch of crushed red pepper
Pinch of sugar
10 large basil leaves, torn
Salt
Black pepper

PIZZA

8 slices of provolone cheese (6 ounces)
20 thin slices of spicy salami (4 ounces)
1/2 pound baby zucchini with flowers (flowers optional)—zucchini thinly sliced, flowers halved lengthwise and pistils snipped off
1/2 pound cherry tomatoes
Salt
Pepper
Dried oregano and extra-virgin olive oil, for serving

Directions

Make the dough

Step 1
Grease a large bowl with olive oil. In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes. In another large bowl, whisk the flour with a large pinch of salt. Make a well in the center of the flour and pour in the yeast mixture and the 1 1/2 tablespoons of olive oil. Stir with a fork until the dough just starts to come together. Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes. Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, make the sauce

Step 2
In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until just softened, about 4 minutes. Add the diced tomatoes, tomato puree, crushed red pepper, sugar and basil and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 2 cups, about 18 minutes. Season the sauce with salt and black pepper.

Make the pizzas

Step 3
Preheat the oven to 450° for at least 30 minutes. Grease a large rimmed baking sheet. Cut the pizza dough into 2 pieces. On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet. Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes. Season with salt and pepper. Bake the pizza for 15 to 18 minutes, until the crust is browned. Garnish with dried oregano and a drizzle of olive oil. Repeat with the remaining dough and toppings. Serve hot.