- 100 grams of short-matured salami
- 600 grams of potatoes
- ½ glass of white vinegar
- 40 grams of butter
Peel the potatoes and cut them into chunks. Thoroughly clean the external part of the casing in which the salami is enclosed. Cut the salami into medium-thin slices, each about 7-8 mm thick. Heat the butter in a saucepan. As soon as it starts foaming, add the salami slices. Lightly brown on one side. Turn them over, pour in the vinegar and cook for a minute. Remove the slices from the saucepan, leaving as much sauce as possible, and set them aside on a warmed plate. Pour the diced potatoes into the saucepan. Brown them on each side. Add a ladle of boiling water, place the slices of salami on top. Cover the saucepan and finish cooking the potatoes over a very low heat. Before serving, salt to taste and then add pepper.