Whether we like it or not, pepperoni is one of those monstrosities that Italian-American cuisine created to try to emulate some of the classics of Italian cuisine. If you go to Italy and ask for the pepperoni, chances are that even if you run into a nice person your face will slightly twist.
We cannot blame Italians for taking it badly when someone asks them about pepperoni when it is a type of cold meat or sausage that they have never manufacturedbut it is a product that emerged directly in the United States to try to emulate some of the Italian salami.
In this case, Mercadona has also launched its own pepperoni variety and with this has shown us that in addition to there are options to make more recipes with this type of chorizo (saving what differences) which is the typical pepperoni pizza. Although it is still the best recipe, why are we going to fool ourselves.
Analyzed ingredient by ingredient, Mercadona’s pepperoni does not seem like the best sausage in the world. It is true that it has an abundant amount of pork and pork bacon, but from there the spices arrive that give it a touch of flavor and then a lot of legal additives (stabilizers, colorants, antioxidants and preservatives) that perhaps subtract a bit of craft quality to the product.
In addition, its nutritional information makes us see that it is a product of very limited and very sporadic consumption both for that amount of fats that it incorporates (an eighth part are saturated), as well as for the amount of salt that the sausage itself has.
Pepperoni Squire | per 100 grams |
---|---|
Energetic value | 1749 kJ / 423 kcal |
Carbohydrates, of which sugars. | 1.0g / 1.0g |
Fats, of which saturated. | 39g / 14g |
protein | 17g |
Salt | 3.8g |
Manufactured by the Navarre company Embutidos Goikoa (located in the municipality of Sangüesa), this pepperoni is sold in slices and in bags of 75g per unit, labeled under the Hacendado brand and priced at 1.60 euros, so it is expensive.
Indeed, the irony of pepperoni as a sausage arises because its definition arises as a loan from an Italian word, pepperone (pepper), that is pepper, while the oni final would come to mean the plural of the word.
In fact, I peperoncino the way that Italians refer to certain types of hot peppers (similar to chillies) with which it is spiced in certain types of sausages and salami.
you tell me, we can understand pepperoni as dry cured sausage (very similar to chorizo) although it usually has a finer grain when chopped, which makes it appear more like the typical salami, than not salami, and generates a product that is a little softer than the traditional spicy salamis from southern Italy such as is usually the sauce wave sopressed.
Five recipes to take advantage of Mercadona’s pepperoni
Pepperoni Quesadillas
We start by chopping the tomato and onion and poaching them in a pan with a little olive oil. We do this operation over low heat so that they soften without taking on color. When the tomato and onion have released their water, you can add the piquillo pepper if you want.
Crush the vegetables with a little water with the help of the blender to form a cream and return it to the pan. Cut the cheese into small pieces and put them on the cream, stirring for about 5 minutes until the cheese completely melts.
In another frying pan that we heat without oil, we put the tortillas one by one so that they take temperature and become flexible and manageable. On each tortilla we put two or three tablespoons of the quesadilla sauce and on it we distribute 5 slices of spicy chorizo.
Full recipe | Quesadillas with spicy chorizo
Air Fryer Homemade Sausage Pizza
- Ingredients for two people. 1 Padrón-type green hot pepper, 1 refrigerated pizza dough, adapting it to the size of the fryer basket, 10 slices of fried chorizo, 4 slices of pepperoni, 150 grams of fresh mozzarella, three tablespoons of fried tomato, fresh oregano, basil , four young garlic sprouts to decorate and 20 grams of bacon in strips.
- Elaboration. We spread the homemade fried tomato on the base helping us with the back of a spoon. Chop the mozzarella and spread it over the base. We complete the pizza by putting the slices of air-dried chorizo on the back of the pizza, the slices of spicy chorizo or pepperoni in the center and filling the gaps with strips of bacon. Chop the green pepper into small strips and distribute them, if we want an extra spicy. We put the air fryer on Pizza (or Roast) function and bake at 195ºC for 12 minutes. Halfway through cooking we can open and see how the process is going, optionally adding some fresh garlic sprouts, so that they do not cook too much. The pizza is perfectly done, with crispy edges and a well-cooked base. The fat from the chorizo melts into the dough, coloring it slightly and giving it a more appetizing appearance. And all in less than 15 minutes. Decorate with fresh oregano, basil leaves and bring to the table immediately.
Full recipe | Homemade chorizo pizza recipe made in the air fryer
Chicago-style pizza with pepperoni, tomato and mozzarella
- Ingredients for 4 people. 1 refrigerated or homemade pizza dough, 6 canned pear tomatoes (whole), 1 ball of fresh mozzarella, 12 slices of pepperoni, grated mozzarella to taste, oregano, olive oil to grease the pan and wheat flour for the pan.
- Elaboration. Grease the bottom and the walls of the mold with the oil and sprinkle a little flour. Roll out the pizza dough and cover the bottom and sides. We varnish with a little oil and then bake at 220º until the dough looks golden. We distribute the fresh mozzarella crumbling it with our hands and cover with the pepperoni chorizo slices. On this, we distribute the canned tomatoes cut in half until the entire pizza is covered. It is important to drain them well so as not to add excess moisture that would leave the pizza mushy. We finish by adding grated mozzarella and a little oregano and bake for about 30 minutes. Let it rest for two minutes out of the oven before cutting it.
Full recipe | Chicago-style pizza with pepperoni, tomato and mozzarella, the surprising (and delicious) pizza that looks like a pie
Alluflon Tradizione Italia, Baking Tray, Stone Surface Platter, Non-Stick and Anti-Scratch Coating, Dishwasher Safe, Dimensions 35×25 cm
Rolled Pizza Bites
- Ingredients for 15 units. 1 thinly stretched pizza dough, homemade tomato sauce, York or cooked ham, grated Mozzarella or Emmental cheese, sliced pepperoni, dried oregano, basil and ground black pepper.
- Elaboration. Preheat the oven to 220ºC and prepare a tray. Cover the work surface with parchment paper and sprinkle with a little flour. Place the pizza dough on top and stretch with the help of a rolling pin, trying to give it a rectangular shape and leaving it as thin as possible. Cover the entire surface, without reaching the edges, with tomato sauce. Distribute a few slices of York ham, pepperoni and cover with mozzarella or other grated cheese. Season with oregano, basil and a little black pepper. With the help of the paper below, roll up starting at one of the shorter ends. Refrigerate 30 minutes. Cut portions with a good knife, about 1.5 cm thick. Place them on the tray and season with a little more oregano. Bake for about 10-15 minutes, until the cheese is well melted and the dough is golden.
Full recipe | Pizza Roll Bites – Easy Appetizer Recipe
Pictures | Mercadona and DAP
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