When it comes to humanely raised heritage hogs and traditionally produced salamis, Connecticut residents need look no further than Oui Charcuterie. So it should come as no surprise that Chef Plum’s latest road trip landed him at B4 & After Farms in Woodbridge, the home of this incredible and delicious charcuterie, to prepare this dish! To see more about Oui Charcuterie and watch Chef Plum in action, don’t forget to watch the latest episode of Edible Nutmeg on the Road!
- Pint of small tomatoes (heirloom and local, if possible!), rough sliced
- Small wedge of smoked blue cheese
- 1 shallot, thinly sliced
- Loaf of ciabatta or other crusty bread
- 2 cloves of garlic, thinly sliced
- 1 Oui Charcuterie sweet or hot salami, rough sliced
- 3 tablespoons pepper vinegar
- 1/4 cup flat leaf parsley, chopped
- 3 sage leafs
- Salt, to taste
- Olive oil
- In a pan heat a little olive oil. Let it get hot and add the salami slices. Allow it to render on low to medium heat.
- Toss the tomatoes with the shallots, parsley, a little salt, and about a tablespoon of olive oil.
- Add thinly sliced garlic to the pan with the salami just before removing from heat. Remove from heat and add pepper vinegar to the pan.
- Add contents of pan to the tomato mixture, including some of the fat from the pan.
- Serve with wedge of smoked blue cheese and some good bread!
> Oui Charcuterie at B4 & After Farms: Woodbridge; (203) 901-3099; ouicharcuterie.com