Chorizo a la Llama (Flamed Chorizo) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe. Ingredients:
1/2 pound soft-cured sweet chorizo |
3/4 cup dry white wine |
1 tablespoon brandy |
16 (1/2-inch-thick) slices diagonally cut french bread baguette |
1 small whole jarred pimiento, cut into thin strips (such as goya) |
parsley sprigs (optional) |
Directions:
1. Remove sausage from plastic casing. Place in a small skillet; add the wine, and bring to a boil. Reduce heat, and simmer 20 minutes or until wine almost evaporates. Add brandy. Ignite brandy with a long match, and let the flames die down. Continue cooking for 2 minutes or until the liquid evaporates and the chorizo is lightly browned.
2. Remove chorizo from pan, and cool slightly. Carefully cut sausage crosswise into 16 slices. Place 1 sausage slice and 1 pimiento strip onto each bread slice; secure each with a wooden pick. Garnish with parsley, if desired.
|
|