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Crisp Salami Cocktail Mix

Grace Parisi quickly fries salami, then crisps chickpeas and rosemary in the same delicious cooking oil. Make twice as much as you think you’ll need—this cocktail mix is addictive.

  • TOTAL TIME: 30 MIN
  • SERVINGS: 12
  • Fast
  • Make-Ahead
  • Staff Favorite
34 people have favorited this recipe
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Recipe

Ingredients

  1. 3 cups vegetable oil, for frying
  2. 1/2 pound thinly sliced Genoa salami, cut into 1/2-inch-wide strips
  3. One 19-ounce can chickpeas, drained and patted dry
  4. 3 tablespoons cornstarch
  5. 3 large rosemary sprigs
  6. 1 cup roasted and salted shelled pistachios

Directions

  1. In a large saucepan, heat the oil to 325° (a strip of salami dropped in should sizzle). Line a large rack with several layers of paper towels. Fry the salami strips in 3 or 4 batches over moderate heat, until crisp and lightly browned, stirring to separate the slices, about 2 minutes per batch. Using a slotted spoon, transfer the salami to the paper towels to drain; the salami will firm up as it cools. Transfer the cooled salami to a large bowl.
  2. In a medium bowl, toss the chickpeas with the cornstarch. Add all of the chickpeas to the hot oil and fry over moderate heat, stirring occasionally, until deeply golden, 5 to 6 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain; let cool slightly. Add the chickpeas to the bowl with the salami. Add the rosemary to the hot oil and fry, stirring occasionally, until crisp and fragrant, about 1 minute. Drain on the paper towels and let cool. Strip the rosemary needles from the stem and add to the bowl. Add the pistachios, toss gently and serve.

Make Ahead

    The mix can be made up to 4 hours ahead.

Notes

    Bright, citrusy Cava: Segura Viudas Brut Reserva NV.

Reviews

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User Reviews

(Average Rating)

this was good but I need to cut the strips smaller next time

Posted by: STORMYGIRL on February 3, 2008

rating

I too think this is a fabulous recipe and it got rave reviews from all those that stuck their fists into the bowl.  Suggest you only fry a few strips of salami the first time so you can gauge the temp and time needed.  I discovered that I needed less heat and less time than suggested and it turned out fabulously.

Posted by: suaz on January 16, 2008

rating

I was so sad to see the previous reviews for this recipe.  I just came home from a party during which my friend served this mix and it was the hit of the whole party.  We all loved it so much that we added it to both the soup and salad.  I couldn't wait to print it out to make it myself.  This was the best hors d'oeuvres I've ever had.  I can't wait to make it and share with more friends.  What a gem!

Posted by: badbabyink on December 25, 2007

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Read all 6 reviews
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