We’ll admit it: we’re major fangirls of Giada DiLaurentiis because, well, tbh, we feel like we relate to her. We, too, are from California, we too love all things Italy, and both places very much inspire our cooking. So it’s no surprise that we swooned when we saw her newest book, Giada’s Italy.
With photos shot on location around her native Rome, this cookbook is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef.
Because we wanted to give you a literal taste of the book, we’re sharing this Marinated Salumi Sandwich recipe for a marinated salami sandwich with you here.Â
But enough from us — here is what Giada has to say about the marinated salumi sandwich, “I’m always coming up with versions of the muffuletta sandwich because they are always a hit, perfect for a picnic or at the beach. They’re so full of meat and cheese and veggies that you don’t need to serve anything else with them. Best of all, you can make these in advance, and they only get better the longer they sit. I love this basil-almond pesto, and sometimes I make extra and spread it on crostini or serve it over chicken or pork. You could even toss it with rice or pasta for a cold salad.”
Go stock up on all your cooking essentials, then share your creation with us by tagging @saltandwind and #swsociety on social!
Marinated Salumi Sandwich Recipe
Equipment
Ingredients
- 1/2 cup whole raw almonds
- 1 small garlic clove
- 1 1/2 cups fresh basil leaves
- 1 teaspoon grated lemon zest
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 large loaf ciabatta bread
sliced in half horizontally
- 1/4 pound thinly sliced hot coppa
or other slicy salami
- 1/4 pound thinly sliced finocchiona (fennel-flavored salami)
or other mild salami
- 12 ounces lightly salted fresh mozzarella
cheese, sliced or torn
- 2 cups baby arugula
- 1 small fennel bulbs
stalks removed, thinly sliced
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
for the salad
Instructions
- Make the Pesto: Combine the almonds and garlic in the bowl of a food processor, and pulse to chop coarsely. Add the basil, lemon zest, and Parmigiano-Reggiano, and pulse to combine. Add the 1/2 cup olive oil and 1/2 teaspoon salt, and puree to a smooth paste.
- Make The Sandwich: Pull out some of the inner bread from the halved loaf, leaving a slightly hollowed shell of crust (see Cook's Note). Spread the pesto evenly over the interior of both sides. Layer the coppa, finocchiona, and mozzarella onto the bottom half. In a small bowl, toss together the arugula, fennel, lemon juice, and olive oil; arrange the mixture on top of the meat and cheese. Top with the remaining bread half, press the sandwich together and wrap tightly in plastic wrap. Refrigerate for at least an hour or up to overnight before slicing and serving.Â
