– Chorizo: This very beautiful Spaniard with red skin
Praised for the spicy Iberian sausage, with a surprisingly clever recipe set between land and sea.
It can be full, mulatto, and tasteless. It can also offer a solid texture, a beautiful rusty appearance, and a unique fragrance. In short, the same goes for chorizo as with all kinds of great cold cuts: it’s not always easy to find the right number, crafted by a meticulous craftsman, from handpicked produce. Chorizo, always is, is the plural. “In all the respectable houses of Spain, as many dishes of chorizos are made on the days of the year: 365 for family consumption and another 50 for guests,” was already conveyed by this Alexandre Dumas, on an Iberian excursion in the 1846 years .
In the four corners of Spain, today more than a thousand companies, artisanal or industrial, perpetuate this hog tradition, with a total production of more than 60 thousand tons per year. Not to forget Portugal and some Latin American countries that are also chorizotent. see the block.
Garlic and sweet pepper
Across the Pyrenees, the best sausages made of lean pork and fat owe their rusty skin and incomparable flavor to pimenton de la vera, a pepper dried in wood smoke produced in northern Extremadura. The seasoning is complemented by garlic, salt, aromatic herbs, and sometimes a little white wine.
Here is the recipe
In the kitchen, this rare, aromatic profile makes chorizo a prized condiment. The Basques, despite their bravery, do not hesitate to combine it with seafood. Here is a recipe inspired by the Basque language Monkfish is stuffed with chorizo, surrounded by a tricolor procession of tomatoes, broad beans, and chanterelles.
In your shopping bag you will need: small chanterelles, broad beans in their pods – eighth, the season is coming to an end – cherry tomatoes, a nice piece of monkfish cut into thick sections, peppers smoked like Iberian powder, a few slices of good chorizo.
You will notice that we have intentionally omitted to indicate the proportions, and they vary greatly according to the number of guests. Know, for example, that if you’re four at the table, it’s a matter of providing twice as much volumes as head-to-head. And the opposite is also true.
conduct (or not)
To catch naughty fish. Fry the chorizo slices without fat. When ripe, squeeze out on household paper. Using a sharp, pointed knife, slit each piece of monkfish. Then the chorizo slipped into the scratch. not easy. Salt the fish, salt also pepper and season with holy paprika, sweet and sour Castile powder. Just before eating, fry the sidewalk in a little olive oil. Like two minutes on each side. But it all depends on the thickness of the animal, of course. Finally, add a layer of the chorizo sticks and a few sprigs of thyme.
to decorate the three colors. Peel the beans. Boil for two minutes in boiling salted water over low heat. refund immediately. Then he steals. Reservation. If possible, clean the mushrooms with a toothbrush under clear water. Cut the tomatoes in half. Cut the leeks. Melt the shallots in a good saucepan of butter before eating them. Add tomatoes and chanterelles. Salt, pepper, a pinch of ginger powder. Cook for five minutes on miso heat. Finally add the beans and stir for 27 seconds. Then dress up the paintings artistically. first.
Jerome Esteby Directs the Cultural Section and Weekend Supplement. It covers, in particular, gastronomic and wine-tasting topics. He is the recipient of the Berner Zeitung Vintage Local Press Award in 2002.
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