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Restaurants›Shore Grill And Grotto›Spicy Calabrese Garlic Salam Bread Recipe

Spicy Calabrese Garlic Salam Bread Recipe

Name: Shore Grill And Grottos SPICY CALABRESE GARLIC SALAM BREAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 each rustic Italian or country loaf (about 12–14 oz / 350–400 g); 4 tbs unsalted butter, softened; 1 tbs extra-virgin olive oil; 4 cloves garlic cloves, finely minced; 6 slices Calabrese salami (thinly sliced) or spicy Italian salami; 1 cup mild or medium mozzarella, shredded; 1 tbs Parmesan, finely grated; 0.5 tsp red pepper flakes (to taste); 1 tbs fresh parsley, finely chopped; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 2 tsp extra-virgin olive oil; 0.25 each small shallot or 1/4 medium onion, finely chopped; 1 clove garlic, minced; 0.5 cup canned crushed tomatoes; 1 tsp tomato paste; 0.25 cup vegetable or chicken stock; 0.5 cup prepared risotto (plain, cooked) or creamy Arborio rice; 2 tsp capers, rinsed and drained; 0.5 tsp red wine vinegar or lemon juice; 0.25 tsp sugar; 0.125 tsp salt; 0.0625 tsp black pepper; 1 tsp fresh basil or parsley, chopped

Inspired by Shore Grill And Grotto

Time35m

Serves5

FIVE PIECES RISOTTO TOMATO SAUCE CAPERS

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Ingredients

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Bread & Topping

1 each rustic Italian or country loaf (about 12–14 oz / 350–400 g)

4 tbs unsalted butter, softened

1 tbs extra-virgin olive oil

4 cloves garlic cloves, finely minced

6 slices Calabrese salami (thinly sliced) or spicy Italian salami

1 cup mild or medium mozzarella, shredded

1 tbs Parmesan, finely grated

1/2 tsp red pepper flakes (to taste)

1 tbs fresh parsley, finely chopped

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Risotto Tomato Sauce & Capers (for five pieces)

2 tsp extra-virgin olive oil

1/4 each small shallot or 1/4 medium onion, finely chopped

1 clove Garlic, minced

1/2 cup canned crushed tomatoes

1 tsp tomato paste

1/4 cup vegetable or chicken stock

1/2 cup prepared risotto (plain, cooked) or creamy Arborio rice

2 tsp capers, rinsed and drained

1/2 tsp red wine vinegar or lemon juice

1/4 tsp sugar

1/8 tsp Celtic sea salt

0.063 tsp black pepper

1 tsp fresh basil or parsley, chopped

Method

Bread & Topping

Prepare bread

Preheat oven to 375°F (190°C). Slice the loaf into five evenly sized pieces (about 1.5–2 inches thick each) or cut five diagonal slices if using a long loaf. Place slices on a baking sheet lined with parchment.

Make garlic butter

In a small bowl, combine softened butter, 1 tablespoon extra-virgin olive oil, minced garlic (4 cloves), red pepper flakes, sea salt and black pepper. Mix until smooth and evenly distributed.

Assemble topping

Spread about 3/4 tablespoon of the garlic butter mixture onto each bread piece (reserve any remaining butter for later). Arrange 1–2 slices of Calabrese salami on top of each bread piece, slightly overlapping if needed. Spoon about 2 tablespoons of shredded mozzarella over each, then sprinkle a scant 1/4 tablespoon grated Parmesan over all.

Bake

Bake in the preheated oven 10–12 minutes until butter is melted and edges of bread are crisp. For a golden cheese finish, switch oven to broil on high for 1–2 minutes, watching closely to avoid burning—cheese should be bubbly and lightly browned.

Finish

Remove from oven and let cool 1–2 minutes. Sprinkle chopped parsley and an additional pinch of red pepper flakes if desired. Serve warm with the risotto tomato sauce and capers spooned on or alongside.

Risotto Tomato Sauce & Capers

Sauté aromatics

While bread is in oven (or beforehand), warm 2 teaspoons olive oil in a small skillet over medium heat. Add finely chopped shallot and sauté 1–2 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Build sauce

Add 1/2 cup crushed tomatoes and 1 teaspoon tomato paste to the skillet. Stir and cook 2–3 minutes to combine. Pour in 1/4 cup stock, then add 1/2 cup prepared risotto. Stir to break up the risotto slightly and allow it to thicken the sauce; simmer gently 3–4 minutes.

Finish sauce

Stir in capers, 1/2 teaspoon red wine vinegar (or lemon juice), 1/4 teaspoon sugar, salt and pepper. Taste and adjust seasoning. Remove from heat and fold in chopped basil or parsley.

Plate & serve

Spoon about 2–3 tablespoons of the risotto-tomato-caper mixture onto each bread piece or serve in a small bowl alongside the five pieces so guests can add sauce as desired. The warm, tangy sauce with capers complements the spicy salami and garlic butter on the bread.