This is a recipe that I make quite regularly if I get in late or have had a busy day as it is so quick and painless. The ingredients are things I usually have in as they store for so long.
I vary the type of salami depending on what is available to me at the time, I quite often use chorizo which works well, adding basil instead of oregano. This usually depends if I have visited Borough Market recently to get the boar salami, produced in Cumbria and sold in one of the little stalls there.
Comfort food at it's best
You may think that there is just far too much garlic and it will be way too over powering. Be bold! The way the garlic fries in the oil permeates through and takes on a more subtle flavour as garlic does when it is roasted. The boar salami after it has been fried for a few minutes shrinks and also flavours the oil.