• 1serving
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsCopper, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound salami, very finely minced or ground with the medium blade of a meat grinder

  2. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil , and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes.

  2. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain . The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed.


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