Pastrami, , and with recipe: a taste of Italy and New York

Pastrami, tongue, and ciauscolo with mustard is a mouthwatering combination of Italian and New York flavors. This recipe brings together the intense smokiness of , the tenderness of tongue, and the spicy richness of ciauscolo salami, all balanced by the tanginess of mustard. Here’s how to make this unique and delicious dish, perfect for a hearty meal or a special occasion.

Ingredients:

– 1 lb pastrami
– 1 lb beef tongue
– 1/2 lb ciauscolo or spicy salami
– 3 tbsp Dijon mustard
– 2 tbsp honey
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper

Instructions:

1. Preheat your oven to 350°F. Remove any excess fat or skin from the beef tongue and place it in a large Dutch oven or roasting pan. Cover with water and add a pinch of salt. Bring to a boil, then reduce heat and let simmer for about 2 hours, until the tongue is tender and easily pierced with a knife.

2. While the tongue is cooking, prepare the pastrami by slicing it into thin strips. Heat a large skillet over medium-high heat and add the pastrami. Cook for about 5-7 minutes, stirring occasionally, until the pastrami is crispy and slightly charred. Remove from heat and set aside.

3. Cut the ciauscolo salami into bite-sized pieces and add it to the skillet with the pastrami. Cook for a few minutes, stirring occasionally, until the salami is heated through and slightly crispy.

4. In a small bowl, mix together the Dijon mustard, honey, smoked paprika, garlic powder, salt, and pepper. Set aside.

5. Once the tongue is cooked, remove it from the pot and let it cool for a few minutes. Then, slice it into thin rounds and arrange them on a serving platter.

6. Top the tongue slices with the pastrami and ciauscolo mixture.

7. Drizzle the mustard sauce on top of the meat, or serve it on the side for dipping.

8. Serve immediately, while the meat is still hot and crispy.

This pastrami, tongue, and ciauscolo with mustard recipe is a unique twist on classic Italian and New York flavors. The smokiness of the pastrami pairs perfectly with the tenderness of the beef tongue, while the spiciness of the ciauscolo salami adds a zesty kick. The tangy mustard sauce ties it all together for a delicious and satisfying meal.

This recipe can be easily adapted to suit your tastes. If you prefer a milder flavor, use a regular salami instead of ciauscolo. You can also adjust the amount of mustard and honey to your liking, depending on how spicy or sweet you want the sauce to be. Serve with your favorite bread or alongside a salad or roasted vegetables for a complete meal.

Whether you’re a fan of Italian or New York cuisine, or just looking for a unique and flavorful dish to try, this pastrami, tongue, and ciauscolo with mustard recipe is sure to impress. With its bold flavors and simple preparation, it’s the perfect blend of old and new world tastes. Try it today and discover a new favorite dish!

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