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    Rosemary-Sizzled Salami, Dates, and Pecans

    Snack
    ​

    6 servings

    portions

    -

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 6-oz. spicy salami log, sliced ¼" thick

    3–4 sprigs rosemary

    1½ cups raw pecans

    Kosher salt

    10 Medjool dates, pitted, torn in half

    Flaky sea salt

    Instructions

    Arrange one 6-oz. 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.

    Add 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.

    6 servings

    portions

    -

    temps total
    Commencer à Cuisiner

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    Ingrédients

    1 6-oz. spicy salami log, sliced ¼" thick

    3–4 sprigs rosemary

    1½ cups raw pecans

    Kosher salt

    10 Medjool dates, pitted, torn in half

    Flaky sea salt

    Instructions

    1

    Arrange one 6-oz. 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.

    2

    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.

    3

    Add 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.