Rosemary-Sizzled Salami, Dates, and Pecans
By Leslie Blythe appetizers, Nuts, Salami Frying
December 16, 2022
My daughter Zoe made Rosemary-Sizzled Salami, Dates, and Pecans from Bon Appétit for a party. It's a warm mix of nuts and salami which is perfect to add to a charcuterie plate. The salami gets slightly crispy and sweet dates chewy and pairs perfectly with the saltiness of the salami.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
Directions
1Arrange one 6-ounce spicy salami log, sliced ¼" thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about 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 3 - 4 sprigs rosemary to same pan and cook, tossing, until slightly crisped, about 1 minute. Transfer to bowl with salami, leaving fat behind in pan.
2Add 1½ cups raw pecans to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about 2 minutes. Return salami and rosemary to pan, add 10 Medjool dates, pitted, torn in half, and cook, tossing often, until dates are heated through, about 1 minute. Transfer to a shallow bowl and sprinkle with flaky sea salt.
Recipe by Kendra Vaculin, bon appétit, October 18, 2022
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