This month we are sharing a recipe we tested out a few weeks ago with an ingredient we got from our friends at The Fermented Pig. It uses Finocchiona, which is a fennel salami. If you don’t have fennel salami, just pick a salami or other cured meat you like and go with it!
- Salami — preferably Finocchiona, a fennel salami
- Extra Virgin Olive Oil
- Parmesan (optional)
- Preheat oven to 400, or set your grill to high
- Shuck the oysters, pour out the liquor
- Pour a little olive oil in the oyster. Remember the oyster will put out more liquid as it cooks, so leave some room for that.
- Chop salami and add to the oyster
- Bake/grill until it looks done to you, 5-10 minutes
- If adding cheese, add it at the 5 minute mark to give it time to melt before the oyster is finished cooking.
And that's it! The salami will dominate the flavor up front, but the oyster flavor will come out behind the salami with the olive oil tying it together. We tried it with and without the parmesan. It was very good both ways, but we always opt for cheese!