Tuesday, March 26, 2013

Salami, Brussel Sprout, and Parmesan Galette

One of the most fun things about food blogging is the connection established with local foodies.  It's exactly this type of connection that brought me to today's post! 

I think I was "Twitter trolling" when I stumbled on Lori over at Burp!  She has an amazing site that features lots of great recipes, Milwaukee-area business owners, food bloggers, and foodies.  Additionally, she and her husband are co-founders of #MKEfoodies.  If you're in the Milwaukee area, you need to check this out!  I swear, they do all the "cool stuff" after I move.... Gah!

Anway, a few months went by, and Lori reached out to me and asked if I'd be interested in participating in a Blogger Project with Bolzano Artisan Meats.  Of course I was interested!  --But first, I wanted to make sure that I would be doing it justice, so I went to their website, searched to make sure that their product was available outside of the Milwaukee-Metro area (since I'm in the Northwoods, you know!) and sure enough, you can get their product in lots of places throughout the great state!  Check out their "Product Locator" to see where you can buy this amazing salami!  For those outside of Wisconsin, you can have it shipped to you.

For my creations, I was given the Fin Oh Kee Oh Na™ Fennel Seed Salami.  Their website describes it like this:
"Our mildest salami with a light touch of freshly ground fennel seed on the finish that brings out the natural sweetness of the pork. Handcrafted from top quality local Berkshire pork from hogs raised without hormones or antibiotics."
I opened up the package, tasted a bit of the salami, and the first thing I wanted to do (besides eat the whole thing!) was to pair it with something simple so that the taste of the salami was featured in whatever dish I cooked up.  The fennel, combined with the sweetness of the salami, would pair perfectly with parmesan and a dash of red wine vinegar. 






Ingredients
  • ½ pound fresh brussel sprouts, trimmed and washed
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • ½ cup parmesan cheese, shredded
  • 1 sheet puff pastry, thawed
  • 3 to 4 oz Fin Oh Kee Oh Na Fennel Seed Salami

Directions
Pre-heat oven to 400 degrees.

Slice the trimmed and washed brussel sprouts into strips.  Once sliced, toss the sprouts in a medium bowl with the oil.  In a large frying pan, cook the brussel sprouts over medium heat for a few minutes, stirring occasionally.  Add the red wine vinegar and stir.  Continue heating until the sprouts just start to turn brown.   Remove from heat and place the mixture back into a medium bowl.  Add the parmesan cheese and mix thoroughly.  Set aside.

Unfold the puff pastry sheet onto parchment paper and place on a baking sheet.  Using a sharp knife, carefully score a 1 inch border square all the way around the pastry sheet being careful not to pierce all the way through the dough.  Then, using a fork, lightly prick the center section of the sheet with small holes.

Place the sprout mixture on the puff pastry making sure to avoid the edges.  Sprinkle a generous amount of sliced salami on top.  Bake for approximately 15 minutes or until the puff pastry is golden.  Serve warm.
 
If you enjoyed this recipe, make sure that you stop back later this week for my next creation with Bolzano's Fin Oh Kee Oh Na Salami.  In the meantime, check out the other bloggers that are also participating in this event!
  • Rebecca from CakeWalk: featuring Pamploma Runner Chorizo with smoked paprika
  • Molly from Peanut Butter & Pickles: featuring RauchZwiebel Salami with smoked sea salt and onion
  • Sue from Little French Bakery: featuring Old School Salami with cracked black pepper
  • Melanie from From Fast Food to Fresh Food: featuring Fin Oh Kee Oh Na Salami with ground fennel seed
  • Anna from Tallgrass Kitchen: featuring Pig Red Salami made from heirloom Red Wattle pork


  • Disclaimer: I received free product in exchange for writing this post.  All opinions expressed above are my own.



                                      


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