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Index
Cover
Also by Michael Ruhlman and Brian Polcyn
Title Page
Dedication
Contents
1. Getting Started
Making the Ancient New
Italian Salumi Versus American Salumi Is Not the Issue: Some Perspective
The Big Eight: Simplifying the Confusing Terminology of Salumi
Hog Breakdown: Italian and American
Is It Financially Practical to Buy a Whole Hog?
2. Dry Curing: The Basics
Salts
Bacteria
Molds
Other Equipment and Materials
The Environment: Creating a Place to Dry Cure Meat
About the Recipes: Read This First!
3. Salumi: Recipes and Techniques for the Big Eight
Guanciale (JOWL)
Guanciale with Black Pepper
Coppa (NECK/SHOULDER/LOIN)
Coppa with Black Pepper
Spalla (SHOULDER)
Air-Dried Bone-In Spalla
Air-Dried Boned Spalla
Lardo (BACK FAT)
Lardo in the Style of Colonnata
Lardo Typico
Lonza (LOIN)
Pepper-Cured Lonza
Pancetta (BELLY)
Pancetta Tesa
Pancetta Arrotolata
Pancetta Steccata (Rolled and Pressed Between Sticks)
Prosciutto (HAM/BACK LEG)
Prosciutto
Salami
Our Basic Delicious, Simple Salame, the Starting Point for Countless Variations
4. Deeper into the Craft of Dry Curing and Preserving Meat
Salami
Finocchiona
Salami Picante
Orange and Walnut Salami
Porcini Salami
Salami Tartuffi
Salamini Cacciatore (Hunter’s Sausage)
Salami Ungherese
Soppressata Roman-Style
Salami Felino
Salami Calabrese
Crespone
Salami Diablo
Salami Nocciola
Salsicca di Cinghiale Crudo
Nduja di Calabria
Whole-Muscle Salumi
Spicy Guanciale
Fennel-Cured Coppa
Coppa Cured with Bay Leaf and Juniper
Spicy Coppa
Lonza Cured with Orange and Fennel
Filetto
Paletta Cruda
Paletta Cotto
Speck
Culatello
Fiocco
Lamb Prosciutto with Garlic
Bresaola
Goose Prosciutto
Cooked Salumi
Soppressata di Tuscano/Coppa di Testa (Tuscan Headcheese)
Mortadella
Zampone
Cotechino
Venison Salami Sticks
Venison Salami
Mazzafegati
Salami Cotto
5. Cooking with and Serving Salumi
Tagliere di Salumi
Olive Oil–Poached Artichokes
Shaved Raw Artichokes
Marinated Roasted Red Peppers
Caramelized Cipollini with Pine Nuts
Belgian Endive Marmalade
Crostini
Crostini
Roasted Garlic
Salami with White Bean and Roasted Garlic Crostini
Crostini of Salami with Tapenade and Roasted Peppers
Tapenade
Crostini with Coppa, Tomato, Mozzarella, and Pesto
Pesto
Crostini with Speck and Parmigiano-Reggiano
Crostini con Spuma
Spuma di Gota
Soft Spuma (Whipped Pig Butter)
Spuma di Lardo
Spuma di Mortadella
Pizza
Meatza Pizza
Prosciutto-Pesto Pizza
White Pizza
Speck and Vegetable Pizza
Basic Pizza Dough
Pasta and Polenta
Classic Spaghetti Carbonara
Potato Gnocchi with Pancetta, Gorgonzola, and Pine Nuts
Butternut Squash Ravioli with Prosciutto and Sage Brown Butter
Semolina Crescents with Pancetta Caponata
Red Pepper Polenta with Salumi
Soups and Salads
Chicken Stock
Vegetable Soup with Acini di Pepe and Pancetta
White Bean and Pasta Soup
Chickpea Soup with Spicy Salami
Coppa, Orange, and Onion Salad
Spinach with Warm Pancetta Vinaigrette
Grilled Radicchio with Pancetta and Balsamic
Chickpea, Roasted Garlic, and Guanciale Salad
Caponata with Pancetta
Classic Combinations
Prosciutto/Coppa with Melon, Figs, Peaches, or Pears
Coppa with Grapefruit, Arugula, and Olive Oil
Salumi with Shaved Parmesan and Watercress
Grilled Figs with Prosciutto
Figs, Prosciutto, and Gorgonzola
Cotechino with Lentils
Bollito Misto
Salsa Verde
Red Pepper Aioli
Mostarda di Cremona
Sautéed Pork Kidney with Wild Mushrooms, Shallots, and White Wine
Sources
Acknowledgments
Index
Photo Insert
Copyright
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