Cook the Book: Salame ala Diavolo

Name: Cook the Book: Salame ala Diavolo
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 handful Small arugula; 1 bay leaf; 1 Tbsp black peppercorns; 1 liters Champagne vinegar; 20 hot cherry peppers; 20 × 5-inch) pieces pizza bianca or rosemary focaccia, split in half; 2 garlic cloves; 6 Tbsps green olives, chopped (Castelvetranois a good variety if you can find it); 4 Tbsps kosher salt; 8 slices thin slices mortadella; 4 servings Olive oil, to taste; 8 slices thin slices prosciutto; 12 slices 12 thin slices provolone cheese; 8 Tbsps red wine vinegar; 3 Tbsps sugar; 2 sprigs thyme; 237 milliliters water

Cook the Book: Salame ala Diavolo is a gluten free main course. This recipe makes 4 servings with 734 calories, 30g of protein, and 52g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up rosemary focaccia, olive oil, peppercorns, and a few other things to make it today. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

For the Pickled Peppers: Preheat oven to 500°F. Slit the peppers lengthwise but leave whole overall.

Ingredients you will need

Peppers

Equipment you will use

Oven

Put them on a baking sheet. Lightly dress the peppers in olive oil and roast them in the oven for 10 minutes, or until slightly softened.

Ingredients you will need

Olive Oil

Peppers

Equipment you will use

Baking Sheet

Oven

Combine the vinegar, water, salt, sugar, cloves, peppercorns, thyme, and bay leaf together in a pot and bring it all to a boil on the burner.

Ingredients you will need

Peppercorns

Bay Leaves

Vinegar

Clove

Sugar

Thyme

Water

Salt

Equipment you will use

Pot

Pour the mixture over the peppers.

Ingredients you will need

Peppers

Let cool, uncovered, at room temperature. Store in the refrigerator until ready to use.

Mix the olive oil, vinegar, chopped olives, peppers, and pickling liquid.

Ingredients you will need

Olive Oil

Peppers

Vinegar

Olives

Spread that mixture on the inside of all the bread slices, reserving a little to toss with the arugula. Onto the bottom sandwich halves, alternate layers of cheese and meat. Top each sandwich off with arugula, and close with the top half of bread. Slice in half or serve as one whole square.

Ingredients you will need

Arugula