Seared chorizo with tomato sauce and onions

Seared chorizo with tomato sauce and onions
  • Serves: 0 People
  • Prep Time: 10 min
  • Cooking: 15 min
  • Difficulty: medium
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Seared chorizo with tomato sauce and onions

Ingredients

Directions

  1. ### Preparation ###
  2. Scald the tomatoes, peel them and cut them into slices.
  3. Peel the onion, slice it. Peel the sausages and cut them into slices.
  4. Heat 4 tbsp. oil in a frying pan and fry the sliced chorizo on all sides. Reserve them.
  5. Fry the onion in the remaining oil.
  6. Add the tomatoes and simmer covered for about 5 to 8 minutes.
  7. If the sauce is too thick, add 2 to 3 tbsp. of water.
  8. Salt, pepper. Add the chorizo and thyme, cover and continue to simmer at a small heat for another 5 minutes.
  9. Serve warm.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern