Salami Noodles alla Mama
One of my childhood favorites, my mother made this perfect weeknight supper quite often. It's best with Genoa or Milano salami or any salami with lots of peppercorns; sopressata is a little too fatty for this. And for some reason, it's best with egg noodles.
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INGREDIENTS
Nutrition- 1⁄4lb salami, slivered
- 1⁄2cup diced onion
- 1⁄4cup diced green bell pepper
- 2tablespoons butter
- 1⁄4lb uncooked egg noodles
- 1
- 1cup chicken broth
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DIRECTIONS
- Brown salami, onion and green bell pepper in butter.
- Add noodles and pan-fry to a golden color.
- Add salt and chicken broth; cover and simmer about 15 minutes or until noodles are al dente.
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