Crisp Salami Cocktail Mix

By mirandavoegeli

Ingredients

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

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 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.