Entrées

Entrées

  • Makes 8 Servings
    Ingredients:

    Pasta
    6 1/2 oz. Gallo Salame Italian Dry Salame Chub, diced
    1/2 lb. rigatoni pasta
    1/3 cup yellow onion, diced
    2 tbsp. extra virgin olive oil
    Salt

    Sauce
    2 cups whole milk
    1/2 cup heavy cream
    4 tbsp. unsalted butter
    3 tbsp. unbleached, all-purpose flour
    1/4 tsp. salt

    Finishing
    2 cups parmigiano-reggiano cheese, freshly grated
    1/4 cup plain fine bread crumbs
    2 tbsp. unsalted butter, plus extra for baking dish

    Directions:

    Heat oven to 350°. Generously butter a 1 quart baking dish.

    Pasta

    1. Cook pasta al dente, salting water to taste (DO NOT RINSE) and set aside.
    2. In a large sauté pan, heat olive oil over medium heat, add onion and pinch of salt. Sauté for 3 minutes. Add Italian Dry Gallo Salame and cook 1 minute.
    3. Add cooked pasta and stir to combine. Remove from heat.

    Sauce

    1. In a medium saucepan, heat milk and half & half over low heat, bring just to a boil and remove from heat.
    2. In large saucepan, melt butter over low heat. Add flour and cook, stirring constantly with a wooden spoon for 2 minutes. Do NOT brown. Remove from heat.
    3. Add 2 tablespoons of the milk to flour mixture, stirring constantly until milk is incorporated. Repeat until ½ cup of the milk has been added. Then gradually add the remaining milk, stirring between additions.
    4. Return pan to low heat. Stir frequently, especially along the edges until the sauce is the consistency of a thick cream. Stir in salt and remove from heat.

    Combine pasta mixture with sauce and mix in cheese. Transfer to baking dish, cover with bread crumbs and dot with butter. Bake until golden 18-20 minutes. Let stand 5-8 minutes before serving.

  • Makes 4 Servings
    Ingredients:

    Salad
    1 lb. sliced Gallo Salame, chopped
    2 roma tomatoes, diced
    1/2 lb. sliced swiss cheese, chopped
    1 cup canned garbanzo beans, rinsed
    4 whole peppadew peppers, oven roasted
    1 bunch fresh basil, reserve four small leaves, chop the rest
    1/2 head of small iceberg lettuce, chopped
    1/2 heart of romaine lettuce, chopped
    8 pitted kalamata olives

    Dressing
    1 cup prepared mayonnaise
    1/4 cup milk
    2 tbsp. cider vinaigrette
    2 tbsp. grated parmesan cheese

    Directions:

    Salad

    1. Toss lettuces and basil in dressing until leaves are lightly coated, reserving 4 tablespoons of dressing for the tops of the salad.
    2. Evenly divide the salads onto 4 dinner plates.
    3. Lay the Gallo Salame, tomato, swiss cheese and beans on the top of the leaves in pie-shaped sections, leaving a section clear.
    4. In the open section, place the whole pepper and 2 olives. Top with tablespoon of additional dressing and garnish with a basil leaf per salad.

    Dressing

    1. Mix together and let flavors meld for at least 1 hour in the refrigerator.
  • Ingredients:

    3 oz. Gallo Salame Pepperoni, julienne
    1 Flour tortilla, 12 inch
    1/4 cup Mozzarella Cheese, shredded
    2 Tbsp. Diced Green Chile, canned
    2 Tbsp. Onion, sliced
    2 Tbsp. Tomato, diced
    3 oz. Chicken, precooked diced
    2 Tbsp. Olive Oil

    Directions:
    1. Start by placing the shredded cheese onto the tortilla.
    2. Next, place the diced green chili followed by the onion, tomato, chicken and Gallo Salame Pepperoni.
    3. Now heat the olive oil in a saute pan on medium-high heat.
    4. Roll the tortilla into a burrito and grill on both sides of the tortilla in the saute pan.
    5. When browned on both sides of the tortilla, cut in half and serve.
  • Ingredients:

    48 Thin slices (or about 9 oz.) Gallo Salame Italian Dry Salame thin sliced, cut into thin strips
    12 oz. Chinese egg noodles or Angel Hair pasta
    1/2 cup Chopped green onion
    1/2 cup Red Bell Pepper, sliced thin
    1/2 cup Yellow Bell Pepper, sliced thin
    3/4 cup Season Rice Vinegar
    2 cloves Garlic minced
    1 Tbsp. fresh ginger, minced
    2 Teaspoons of sugar
    1 tsp. Soy sauce
    3 tsp. Toasted sesame seeds

    Directions:
    1. Cook noodles according to package directions, drain and rinse.
    2. Combine vinegar, garlic, ginger, sugar and soy sauce in a bowl; mix well.
    3. Place noodles in a large bowl, toss with vinegar mixture, chopped peppers, chopped onions and sesame seeds.
    4. Mix in the sliced Gallo Salame. Chill well and serve.
  • Makes 4-6 Servings
    Ingredients:

    1 cup Gallo Salame Italian Dry Salame Chub
    2 lb Red bliss potatoes, cooked until tender
    1/4 cup Onion, minced
    1/4 cup Celery, minced
    1 1/2 cups or as needed Mayonnaise, prepared
    1 T Garlic powder
    1/2 tsp White pepper, ground
    1/4 cup Italian parsley, chopped

    Directions:
    1. Cook noodles according to package directions, drain and rinse.
    2. Combine vinegar, garlic, ginger, sugar and soy sauce in a bowl; mix well.
    3. Place noodles in a large bowl, toss with vinegar mixture, chopped peppers, chopped onions and sesame seeds.
    4. Mix in the sliced Gallo Salame. Chill well and serve.
  • Ingredients:

    1 cup Gallo Salame Italian Dry Gallo Salame, shredded
    1 T Vegetable oil
    1/4 cup Onions, sliced
    1 large can Baked beans, prepared
    1/2 cup Ketchup, prepared
    1 T Mustard, prepared
    2 T Brown sugar
    1 T Maple syrup

    Directions:
    1. In a sauté pan heat the oil and add the sliced onions. Cook for 4 minutes until the onions become golden in color
    2. Add the shredded Italian Dry Gallo Salame and cook for 2 more minutes
    3. Add the baked beans, ketchup, mustard, brown sugar, and maple syrup
    4. Simmer on medium heat for 15 minutes
  • Ingredients:

    5 oz. Gallo Salame pepperoni, small dice
    1/2 cup Yellow Onion, small dice
    28 oz. White Beans, canned
    6 Tbsp. Garlic, minced
    1 cup Plum Tomato, small dice
    5 Tbsp. Parsley, chopped
    4 Tbsp. Virgin Olive Oil
    1/4 cup Balsamic Vinegar
    Kosher Salt, to taste
    Black Pepper, to taste

    Directions:
    1. Place all ingredients into a bowl except balsamic vinegar and mix thoroughly.
    2. Season with salt and pepper to taste.
    3. In a saute pan, bring balsamic vinegar to a simmer for one minute.
    4. Add the balsamic vinegar to the salad and mix in evenly.
  • Ingredients:

    8 oz. Gallo Salame Italian Dry Salame, julienne
    7 oz. Tortellini, multi colored
    5 Tbsp. Olive Oil
    2 Tbsp. Chives, chopped
    2 Tbsp. Parsley, chopped
    2 Tbsp. Fennel Leaf, chopped
    2 Tbsp. Arugula, chopped
    5 Tbsp. Parmesan Cheese, grated
    5 Tbsp. Romano Cheese grated
    3 Tbsp. Chicken Broth
    Kosher Salt or Table Salt, to taste
    Black Pepper, to taste

    Directions:
    1. Begin by cooking the tortellini in boiling water until they are tender.
    2. When the tortellini are cooked place in a colander under cold water.
    3. Rinse until the tortellini are cool to touch.
    4. Heat the olive oil in a sauté pan over medium high heat.
    5. Place the tortellini into the pan along with the chives, parsley, fennel leaf and Arugula.
    6. Sauté for four minutes and then add the Parmesan & Romano cheeses.
    7. Sauté for one minute and then add the chicken broth along with the Gallo Salame.
  • Ingredients:

    8 oz. Gallo Salame Italian Dry Salame, julienne
    1/2 cup Red Onion, sliced
    5 oz. Baby Spinach, fresh
    11 oz. Mandarin Orange, segments
    6 oz. Dried Cranberries
    1/2 cup Fennel, sliced
    Onion Salad Dressing, to taste
    2 oz. Arugula
    Kosher Salt or Table Salt, to taste
    Black Pepper, to taste

    Directions:
    1. Place all ingredients into a mixing bowl and toss thoroughly.
    2. Season with salt and pepper to taste.
  • Ingredients:

    1 cup Gallo Salame Italian Dry Salame, shredded
    1 lb box Pasta, Rotini
    3 T Butter, divided
    2 T Olive oil
    2 cloves Garlic
    1/2 cup Onions, thin sliced
    1 cup Broccoli florets, small
    1/2 cup Roasted red pepper
    1/2 cup Yellow squash
    1/2 cup Zucchini
    1 cup White wine
    Salt and ground white pepper as needed
    1/2 cup as needed Grated cheese

    Directions:
    1. Cook the pasta according to package directions. While pasta is cooking prepare the sauce as follows:
    2. In a large sauté pan, heat 1 T butter and oil on medium heat
    3. Add the garlic, onions, and shredded Italian Dry Gallo Salame. Cook for about 4 minutes or until onions start caramelizing
    4. Add the small broccoli florets, red pepper, yellow squash, and zucchini. Stir frequently and continue to cook the vegetables for another 4 minutes
    5. Add the white wine and simmer for about 5 minutes or until the vegetables are tender and the white wine has reduced. Season with salt and ground pepper. While still simmering, add the
    6. balance of the butter (2 T). Stir and serve immediately
    7. Garnish with grated cheese
  • Ingredients:

    1 1/2 cup Gallo Salame Italian Dry Salame, julienne
    10 oz. Gemelli Pasta
    1/2 cup Red Bell Pepper, small dice
    1/2 cup Green Bell Pepper, small dice
    3-4 Tbsp. Minced Garlic
    2 Tbsp. Lemon Juice
    4 Tbsp. Olive Oil
    8 Tbsp. Parmesan cheese, grated
    1/4 cup Basil, thin sliced
    Kosher Salt or Table Salt, to taste
    Black Pepper, to taste

    Directions:
    1. Cook pasta according to package directions.
    2. Drain and rinse in cold water.
    3. In large bowl, mix Italian Dry Gallo Salame and all ingredients thoroughly and season to taste with salt and pepper.
  • Makes 12 Servings
    Ingredients:

    8 oz unsliced Gallo Salame Italian Dry Salame, cut into 1-inch cubes
    5 lbs pasta, any
    1 lb frozen Sweet Peas, thawed
    2 lbs Sliced Button Mushrooms
    2 cup Parmesan Reggiano
    1/2 lb butter
    4 cups heavy cream
    Salt and black pepper, to taste
    6 tsp extra virgin olive oil
    4 tsp chopped Italian parsley fresh (or flat leaf)

    Directions:
    1. Boil 3 quarts of water in a 4 quart pot, add salt to taste.
    2. Heat a large skillet with the extra virgin olive oil.
    3. Add Gallo Salame to create caramelization on the salame to skillet.
    4. Add mushrooms, sauté until cooked and slightly brown to skillet.
    5. Add peas, cream and butter to make a sauce to skillet.
    6. Reduce the heat for about 4 minutes.
    7. Drop pasta into boiling water and cook according to package directions.
    8. Drain pasta and place in a large serving bowl.
    9. Pour Gallo Salame cream sauce on top of pasta.
    10. Top with chopped parsley and Parmesan Reggiano.