Recipes
Rosemary Sizzled Salami, Dates & Pecans
10
Dec
Dec
Method
- Arrange the sliced salami in a single layer in a dry medium skillet. Set over medium heat and cook, until slightly crisped, approx. 3 minutes (the fat may smoke a little). Toss and cook 1 minute more. Transfer salami to a small bowl, leaving fat behind in pan.
- Add the rosemary to same pan and cook, tossing, until slightly crisped, approx. 1 minute. Transfer to bowl with salami, leaving fat behind in pan.
- Add the pecans to the pan, season with salt, and cook, tossing often, until slightly darkened in colour and fragrant, approx. 2 minutes.
- Return salami and rosemary to pan, add the dates and cook, tossing often, until dates are heated through, approx. 1 minute.
- Transfer to a shallow bowl and sprinkle with more sea salt.
