Chorizo in Tomato Sauce with Scamorza


Il centesimo post con i peperoncini thailandesi, piccoli ma piccanti, la salsiccia spagnola, i pomodorini italiani, il coriandolo indiano, il vino e la scamorza italoindiani, i mochi giapponesi fatti da me e la ricetta in inglese che più fusion di così non si può. Chi vuole la ricetta in italiano?


Ingredients:
  • Spanish Chorizo [chopped in pieces of 1/2 inch size]
  • Pomodorini di Collina [canned Italian product]
  • Onion and Garlic [chopped]
  • Thai red chili [cut in half or minced if you like it very hot]
  • Cilantro [chopped]
  • Smoked Scamorza [made in India - Italian look-a-like]
  • White wine
  1. Place the spanish chorizo in a frying pan covered with white wine and let it boil until the wine is almost completely evaporated. Chorizo is quite fat, so, no oil is required for this recipe.
  2. Add chopped onions, garlic, chili, chopped cilantro, stir and cook until the onions are translucent.
  3. Pour in the tomatoes, crush them lightly and cook few minutes until ready.
  4. Before serving add some more fresh chopped cilantro and a slice of melted scamorza on top of the dish.
  5. Scamorza melts very easily in a non-sticky pan and on low fire.
The sauce goes well with any short pasta like penne, fusilli or even mochi as you can see in the photo.

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