I got a large link of pepperoni in my CSA shipment a few days ago. I've never really had it other than on pizza, so I'm not quite sure what to do with it. It seemed like it was fresh rather than cured (though it was hard to tell), so should I treat it like a regular fresh Italian sausage?
Pepperoni
Started by StephanieL, Aug 14 2011 08:10 PM
7 replies to this topic
#1
StephanieL
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Posted 14 August 2011 - 08:10 PM
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#2
Rail Paul
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Posted 14 August 2011 - 08:29 PM
I got a large link of pepperoni in my CSA shipment a few days ago. I've never really had it other than on pizza, so I'm not quite sure what to do with it. It seemed like it was fresh rather than cured (though it was hard to tell), so should I treat it like a regular fresh Italian sausage?
I've done a fine chop on pepperoni and added it to bread dough. It makes a nice, stuffed bread. Slicing pepperoni into matchsticks makes a nice finger food, as well.
It also makes a nice addition to lasagna, sliced into thin slices
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#3
Suzanne F
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Posted 14 August 2011 - 09:38 PM
A little bit, finely chopped and cooked, can flavor a pot of beans. I usually add it after the beans have become tender.
Also tasty as a guanciale substitute in spaghetti carbonara.
The nice thing is that if it's really good, a little goes a long way. You should be able to get a lot of mileage out of a big link. I would cut it into 1- to 2-ounce portions, wrap each tightly, and freeze (esp. if it's fresh). Then you can just pull out one or two pieces at a time; it will thaw quickly.
Also tasty as a guanciale substitute in spaghetti carbonara.
The nice thing is that if it's really good, a little goes a long way. You should be able to get a lot of mileage out of a big link. I would cut it into 1- to 2-ounce portions, wrap each tightly, and freeze (esp. if it's fresh). Then you can just pull out one or two pieces at a time; it will thaw quickly.
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#4
fentona
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Posted 14 August 2011 - 09:48 PM
Isn't pepperoni by definition a dry cured salami? If what you have is fresh, it's probably a hot Italian sausage, not pepperoni.
If it is pepperoni, I agree with the suggestion to chop and add it to tomato sauce. Or mince it, render it and cook some scrambled eggs in it.
If it is pepperoni, I agree with the suggestion to chop and add it to tomato sauce. Or mince it, render it and cook some scrambled eggs in it.
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#5
Lippy
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Posted 15 August 2011 - 02:55 AM
It could probably stand in for chorizo.
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#6
prasantrin
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Posted 15 August 2011 - 03:02 AM
I want to make this pepperoni and cheese bread. It's Peter Reinhart's soft cheese bread with the addition of pepperoni.
#7
yvonne johnson
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Posted 15 August 2011 - 03:42 AM
My immediate thought too: substitute for chorizo in gumbo and jambalaya, but depending on spices and coloring in the pepperoni it might not give the same deep colorings of chorizo in those dishes but might be as equally satisfying. Maybe add additional paprika and chille.It could probably stand in for chorizo.
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#8
StephanieL
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Posted 15 August 2011 - 01:34 PM
I also have fresh chorizo (from an earlier shipment), so I like the idea of adding it to bread or either scrambled eggs or a frittata.
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