Ingredients
3 tablespoon oil, olive
1 medium onion, finely chopped
2 garlic, cloves, finely - chopped
1/2 teaspoon thyme, fresh, chopped, or
1 pinch thyme, dried
1/2 bay leaf
7 chorizo, links, ** or
7 sausage, spicy, links **
1 teaspoon paprika
1 teaspoon flour, all purpose
1/4 cup wine, white, dry
1/3 cup sauce, tomato
1/3 cup water
8 small potatoes, boiling, boiled - and pee; led
1/4 cup parsley, chopped
Cooking 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 York's 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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