| 6 cloves garlic |
peeled |
boil 10–15 minutes or until potatoes are just tender |
discard |
| 10 sprigs thyme |
|
| 1 teaspoon black peppercorns |
|
| 1kg small red-skinned potatoes |
|
drain, lightly crush; keep warm in a covered bowl |
toss |
| 1/4 cup olive oil |
|
heat |
| 6 fresh sage leaves |
|
fry 30 seconds or until fragrant |
| 1 teaspoon fennel |
ground |
|
add and cook gently |
| 6 shallots |
peel, slice thinly |
| 1/4 cup white wine vinegar |
|
stir in vinegar, add salt and pepper to taste |
| salt and pepper |
| 100g salami |
freeze 1 hour, then grate with microplane |