Salume Beddu, our town's pioneering salumeria, certainly makes tasty stuff, but for the newcomer, the numerous and exotic choices can be intimidating. And what can one do with the sausages besides slice-n-eat?
Years ago, Alan King and Mimi Sheraton collaborated on a book called “Is Salami and Eggs Better Than Sex?” We're staying way out of that argument, but understanding that S&E is indeed luscious, we went it one better with the hard Calabrese sausage from Beddu. Thinly sliced and frizzled in its own juices in a nonstick skillet, the spicy sausage forms the base for either the frittata (known as "pancake style" in New York deli-ese), or the scramble. Either way, a couple of inches of sausage flavors a half dozen eggs with its salty, peppery, spicy goodness. And when we think about what an egg sandwich this could make...divine.
Calabrese sausage is $20 a pound. Smaller chunks are in the display case; our half-pound or so will make two brunches, plus a little left over for snacking.
Salume Beddu
3467-9 Hampton Ave.
314-353-3100
Wed-Fri 1-7 p.m., Sat. 11a.m.-4 p.m.
by Joe and Ann Pollack
