Chef Chuck's Chocolate Nut Salami

Salame al Cioccolato


A very rich dessert, this chocolate nut salami, is very decadent. This salami shaped roll is creamy yet crunchy. Adding the crumbled butter cookies to the melted chocolate gives a great texture to this chocolate dessert. The espresso grounds always compliments any chocolate recipe.


Chocolate Nut Salami
24 butter cookies, 1 cup
12 ounces semi sweet chocolate
2 sticks butter, softened
1 teaspoon vanilla
2 egg yolks
1 teaspoon espresso, finely grind-ed
1/4 cup almonds, ground
1/4 cup almonds, roughly chopped
1/4 cup pistachios, roughly chopped


Place cookies in a food processor and blend, set aside. Place chocolate in a double boiler with 1 tablespoon butter simmer till chocolate melts. Remove from heat, cool for a few minutes, then stir in egg yolks, coffee, vanilla and the remaining butter. Pour in 3/4 cup of crushed cookies, add almond flour, almonds, and pistachios. Cover with plastic wrap and rest for 1 hour. Lightly oil wax paper, then shape into a 14 inch roll. Wrap in plastic wrap and freeze for 4 hours. Spread remaining cookies and roll salami until the entire surface is covered. Let stand 1 hour, slice and serve.


Butter Cookies


2 1/2 cups flour
3/4 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
2 sticks butter, softened
1 egg slightly beaten


Mix all ingredients together and spread on a cookie sheet about 1/4 inch high, bake at 375 degrees for 12 minutes, or until golden brown.

Chef Chuck's Muffaletta

Muffaletta

The muffaletta, is an Italian sandwich, originating in New Orleans in 1906, by a Sicilian immigrant. It is a medley of ham, salami, mortadella, provolone and the olive spread. A Mediterrean olive spread is what the muffaletta is all about. The olive spread can also be served as an appetizer with focaccia, crackers or vegetables. This is a substantial sandwich for any large gathering.


Muffaletta
1 round crusty Italian bread
1/4 pound ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound provolone, thinly sliced
roasted red bell peppers
slices of onion
1 cup olive spread


Caviale di olive


1/2 cup black olives
1/2 cup green olives, pimento stuffed
1/2 cup capers, drained
1 tablespoon garlic, crushed
1/4 cup organic tomatoes
1/2 cup fresh parsley, chopped
1/4 cup olive oil


In food processor combine all ingredients, slowly drizzle olive oil in.


Cut bread in half, layer meats, cheese, peppers, and onions on one half. Spread olive mixture on top half of bread put together, cut carefully.
This recipe is for half of an 8 inch round loaf of bread.
Serves 2 very hungry people.