Gather your artillery.
Fill your pot just above half with screaming hot water and bring to a boil.
Remember, as oily and salty as salami is, you do NOT need to salt/oil your water.
Now, prepare your decadent seasoning. 1/2 tsp Ground Fennel, 20-25 Caraway Seeds, & 1/4 tsp Thyme. Just eyeball it with the Caraway and Thyme.
There we go.
Your slice should be done. Turn heat off, uncover, take out & dry with paper towels.
Comparison. As you may see, some oil has left, and some fat has left. (Left) This makes it just a tad healthier for you, and puts more scrumptious moisture into the meat.
Enjoy! (DO NOT EAT PEPPERCORNS!)
- 1.0in Slice of Cured Salami
- 0.0Tbsp Thyme
- 25.0 Caraway Seeds
- 0.0Tbsp Ground Fennel
- 1.0 Small Pot
- 1.0 Small Chefs Knife
- 3.0 Whole Peppercorns