📝 About This Recipe
Inspired by the Italian 'Cacciatore' or hunter’s tradition, this dish transforms robust, garlic-scented salami into a warm, savory masterpiece. We sauté the cured meat until the edges are crisp and the oils are released, creating a rich base for a sauce of San Marzano tomatoes, briny olives, and aromatic rosemary. It is the ultimate elevated snack that brings the rustic charm of the Italian countryside straight to your charcuterie board.
🥗 Ingredients
The Meat & Aromatics
- 8 ounces Cacciatore Salami (or small hard salami) (peeled and sliced into 1/4 inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (thinly sliced)
- 1 sprig Fresh Rosemary (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Sauce & Brine
- 1 cup San Marzano Canned Tomatoes (crushed by hand)
- 1/4 cup Dry Red Wine (Chianti or Merlot) (to deglaze the pan)
- 1/2 cup Castelvetrano Olives (pitted and halved)
- 1 tablespoon Non-pareil Capers (drained and rinsed)
- 1 teaspoon Balsamic Glaze (for a touch of sweetness)
For Serving
- 1 loaf French Baguette or Ciabatta (sliced into 1/2 inch rounds)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 1/4 cup Pecorino Romano (freshly shaved)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and toast for 8-10 minutes until golden and crisp.
-
2
In a large heavy-bottomed skillet or cast iron pan, heat 1 tablespoon of olive oil over medium heat.
-
3
Add the sliced salami rounds to the pan. Sauté for 3-4 minutes, turning occasionally, until the fat has rendered and the edges are slightly curled and crispy.
-
4
Use a slotted spoon to remove the salami from the pan and set aside on a paper towel, leaving the flavorful rendered fat in the skillet.
-
5
Add the diced onion to the same skillet. Cook for 5 minutes until translucent and soft, picking up the brown bits from the salami.
-
6
Stir in the sliced garlic, minced rosemary, and red chili flakes. Cook for 1 minute until the fragrance fills the kitchen, being careful not to burn the garlic.
-
7
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan and let the wine reduce by half (about 2 minutes).
-
8
Add the crushed San Marzano tomatoes, olives, and capers. Stir well to combine all the flavors.
-
9
Reduce the heat to low and simmer the sauce for 8-10 minutes until it thickens into a jam-like consistency.
-
10
Return the crispy salami to the pan and stir in the balsamic glaze. Cook for 1 more minute to re-warm the meat.
-
11
Taste the mixture; the salami and capers are naturally salty, so only add extra salt if absolutely necessary.
-
12
Spoon a generous amount of the warm salami cacciatore mixture onto each toasted crostini.
-
13
Garnish with freshly chopped parsley and a few shavings of Pecorino Romano cheese.
-
14
Serve immediately while warm for the best texture and flavor profile.
💡 Chef's Tips
Always peel the casing off the salami before slicing to ensure a tender bite. If the sauce becomes too thick, add a splash of water or more wine to loosen it up. For a vegetarian twist, you can substitute the salami with thick-cut smoked mushrooms or sun-dried tomatoes. Don't skip the deglazing step; the red wine adds a crucial acidity that cuts through the richness of the cured meat. Make the sauce ahead of time and simply reheat and crisp the salami just before guests arrive for easy entertaining.
🍽️ Serving Suggestions
Pair with a bold Italian red wine like a Chianti Classico or a Sangiovese. Serve alongside a bowl of whipped ricotta for guests to spread on the bread first. Accompany with a crisp arugula salad dressed with lemon and olive oil to balance the richness. Great as part of a larger Mediterranean grazing board with marinated artichokes and roasted peppers. Enjoy as a light lunch with a side of chilled melon and prosciutto.