Something you will find about Suffolk Salami products is that the seasoning is excellent and the balance of flavours is spot on. The rosemary doesn't over power the pork, it accentuates it in way that makes it taste so much better than just normal salami. I can imagine this going really well as a starter with some other antipasti, however I've decided to use this salami in the main event and have put together a pasta recipe that uses the fantastic flavour of salami to boost the dish...
Ingredients (for 2):
100g of Suffolk Salami with Rosemary (diced into small chunks like it was pancetta)
1 tbs of olive oil
1 clove of garlic (crushed)
2 tbs of creme fraiche
Juice of half a lemon
1 handful of frozen peas
2 big handfuls of eliche gigante pasta (literally "giant propellers" in Italian)
This recipe is really simple and a great quick meal when you need an after work pick-me-up. First get your pan of water boiling and stick the pasta in to cook for as long as the packet advises for "al dente". Next, heat the olive oil in a pan and then gently saute garlic for a minute or so. Then add the diced salami and allow to cook for around 3 - 4 mins to unlock all the flavours and scents that will really stand out in this dish (I haven't actually added any seasoning to this dish as I think the salami does that quite well on its own). Now add the frozen peas to cook for a few mins. Once the the salami is almost at the point of turning crispy add the creme fraiche and lemon juice, stir it round and then let the sauce bubble up and thicken a bit. By the time this is all done, the pasta should be ready to drain and tossed in the sauce. The beautiful thing about using eliche gigante is that the spirals have bigger grooves that trap more of the sauce, peas and salami making each mouthful full of flavour! I highly recommend enjoying this dish with a nice glass of white wine.
P.S. You can buy from this salami from these stockists: http://www.suffolksalami.co.uk/stockists/