We made thin (½ inch) crosswise cuts into 12 oz Hebrew National beef salami, leaving the salami slices still connected. We wrapped the salami in foil, sealing the foil’s seams (like an empanada), with the sealed side up (to avoid leaks), and placed the wrapped salami in a quarter pan. We baked the salami in a preheated oven at 375 for 45 mins, then unwrapped the foil (to expose the salami) and continued baking at 425 for 12 mins. We loosely followed this recipe’s baking instructions but omitted the basting marinade: https://www.google.com/amp/s/cookingwithcandi.com/2011/11/02/baked-salami-oldie-but-goodie/amp/ We served the salami slices with pumpernickel bread and mustard. (Apr. 2017)
Cooking Adventures 