Cazuela De Chorizo Recipe

Cazuela De Chorizo Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Oil, olive
1 tsp: Paprika,
1 medium: Onion, finely chopped
1 tsp: Flour, all purpose
2 each: Garlic, cloves, finely
1/4 cup: Wine, white, dry
-- chopped,
1/3 cup: Sauce, tomato
1/2 tsp: Thyme, fresh, chopped, OR
1/3 cup: Water,
1 pinch: Thyme, dried
8 small: Potatoes, boiling, boiled
1/2 each: Bay leaf,
-- and peeled,
7 each: Chorizo, links, ** OR
1/4 cup: Parsley, chopped
7 each: Sausage, spicy, links **

Directions:
** Thinly sliced.

Heat oil in a large skillet over medium heat. Add the onion,
garlic, thyme and bay leaf and cook, stirring, just until onion is
translucent, about 5 minutes.

Add the chorizo or other sausage and saute until golden brown,
about 4 minutes. Add paprika and flour and stir to coat chorizo.
Cook 2 to 3 minutes, pour in the wine, and cook briefly until it
evaporates.

Stir in tomato sauce and water. Lower heat and simmer gently,
uncovered, until the sauce just coats the chorizo, about 5 minutes.
Serve hot over boiled potatoes. Sprinkle with parsley.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
: New York


Source from luhu.jp

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