You ever have one of those days where you just can't bring yourself to drag a pan out of the cupboard but you know you desperately need to eat something? Yesterday was one of those days around the Chamberlain household, a domicile in chaos as the result of our return home Tuesday after six months of remodeling.
Boxes were everywhere. (OK, they still are.) Just finding cooking utensils was more than we could bear. Luckily, I remembered an email I had received from my friend Tom Lazzaro about a new treat he had just gotten in at his excellent shop in Germantown, Lazzaroli's.
Apparently Salumi Artisan Cured Meats in Seattle makes a special Smoked Paprika Salami for a local pizzeria to use as a topping. You may have heard of Salumi's as being the Italian grocery importer and butcher shop owned by Armandino Batali. You know...Mario's papa.
Anyhow, the pizza joint's eyes must have been bigger than their patrons' stomachs because they turned back in a portion of their salami order. Their loss is Nashville's gain! Tom told me that his is the only retail establishment in the entire country offering this tasty treat, including Salumi's. I knew I had to make it mine.
I bought a goodly sized stick of the salami and a container of Lazzaroli's Pasta Fagioli. Luckily, I did have one small pot at hand to reheat the pasta. We took a break from our frantic game of Concentration that is unpacking a thousand boxes to sit down to a bowl of the Fagioli and a few slices of the Paprika Salami simply served on a Triscuit with a slab of smoked Provolone. The rustic meal was exactly what we needed.
The Fagioli was warm and comforting, seasoned delicately and brimming with beans and celery. Considering we still hadn't unpacked the salt and pepper, this was fortunate. The Smoked Paprika Salami was outstanding, like the greatest pepperoni you could ever imagine. The smokiness of the paprika was nuanced but did not mask the sweet heat of the salami. The minced fat of the sausage offered a creamy texture without sacrificing the expected chewiness. I like a salami that fights back.
If I hadn't heard about Tom's pork windfall I probably would've driven through an Arby's for two Beef n' Cheddars to go. Perish the thought, and thanks again Tom.
Quantities of this treat are limited, so you might want to call 291-9922 before you go. Or don't....heck, there's plenty of other great specialty items crammed into Lazzaroli's storefront. Go see what tickles your nostrils.
For holiday hours, check out their website here.