We'll admit it: we're major fan girls 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 our cooking is very much inspired by both places. 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 recipe for a marinated salami sandwich with you here.
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, especially good for a picnic or at the beach. They're so full of meat and cheese ad veggies that you don't need to serve anything else with them. Best of all, you can make these in advance, and othey 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."
sliced in half horizontally
or other slicy salami
or other mild salami
cheese, sliced or torn
stalks removed, thinly sliced
for the salad
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 puse 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 side. 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.
Cook's Note: The soft bread pulled from the center of the loaf can be made into bread crumbs and dried for later use. Either pull the bread into bits by hand or whir it breifly in the food processor to get irregular, rustic crumbs. Toast or dry them on a baking sheet and store at rooom temperature in an airtight container for a month or two.
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Recipe(s) reprinted from Giada’s Italy © 2018 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.