Baked Pepper Salame Amatriciana
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Baked Pepper Salame Amatriciana


Baked Pepper Salame Amatriciana


10 pieces Columbus Pepper Salame, diced
10 slices Columbus Applewood Smoked Ham, diced
½ cup Onion, chopped
1 tsp. Garlic, minced
¼ tsp. crushed Red Pepper Flakes
1 can stewed tomatoes
Salt and Pepper, to taste
1 Tbsp. fresh Basil, chopped
1 cup Mozzarella, shredded



Preheat oven to 350° F.

Sauté the Columbus Pepper Salame in a large nonstick pan, add onions, and cook until translucent.

Stir in garlic and red pepper flakes and cook for about 30 seconds. Add canned tomato (undrained) and simmer for about 10 minutes. Add salt and pepper to taste then stir the basil into the sauce.

Place cheese and sliced ham on top and bake until cheese has melted and golden brown. Divide among plates and serve.


Serves 4 people

Recipe credit: Many thanks to Chef Fabio Viviani for his delicious recipe!