Pomodoro Iberico

Pomodoro Iberico

by Chef Doreen Colondres

Servings: 4/6 – Prep/Cooking Time: 30 minutes

INGREDIENTS:

1 pound of linguini pasta, cooked al dente
14 oz. San Marzano DOP tomatoes or fresh heirloom tomatoes, chopped
6 garlic cloves, thin sliced
5 oz Fermin Iberico Chorizo Mild (Chorizo Spicy, Salami or Loin), cut in small cubes
1/2 cup white wine (albariño, pinot grigio or similar)
Salt and pepper to taste
Parmigiano -Reggiano or Manchego cheese to taste
Dry guindilla pepper or peperoncini (optional)
Fresh Basil to taste

PROCEDURE:

On a large pan in medium low temperature, add the olive oil and the garlic and slow cook until for 5 minutes (do not burn it). Add the tomatoes, stir, cover and cook for 10 minutes. Increase the temperature to med-high, add a splash of white wine and wait until the alcohol evaporates (2 min). Add the Iberico, salt and pepper, stir for 2 minutes, then lower the temperature to low, cover again and simmer for 20 minutes. Toss the pasta with the sauce, add 1/4 cup of the hot water you used to boil the pasta. Serve and garnish with fresh basil and Parmigiano -Reggiano or manchego cheese and enjoy!

NOTES:

What a great idea of “blending» Italy and Spain in one very traditional recipe!

doreen-pairing

DOREEN COLONDRES
Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

Servings: 4/6 – Prep/Cooking Time: 30 minutes

INGREDIENTS:

1 pound of linguini pasta, cooked al dente
14 oz. San Marzano DOP tomatoes or fresh heirloom tomatoes, chopped
6 garlic cloves, thin sliced
5 oz Fermin Iberico Chorizo Mild (Chorizo Spicy, Salami or Loin), cut in small cubes
1/2 cup white wine (albariño, pinot grigio or similar)
Salt and pepper to taste
Parmigiano -Reggiano or Manchego cheese to taste
Dry guindilla pepper or peperoncini (optional)
Fresh Basil to taste

PROCEDURE:

On a large pan in medium low temperature, add the olive oil and the garlic and slow cook until for 5 minutes (do not burn it). Add the tomatoes, stir, cover and cook for 10 minutes. Increase the temperature to med-high, add a splash of white wine and wait until the alcohol evaporates (2 min). Add the Iberico, salt and pepper, stir for 2 minutes, then lower the temperature to low, cover again and simmer for 20 minutes. Toss the pasta with the sauce, add 1/4 cup of the hot water you used to boil the pasta. Serve and garnish with fresh basil and Parmigiano -Reggiano or manchego cheese and enjoy!

NOTES:

What a great idea of “blending» Italy and Spain in one very traditional recipe!

doreen-pairing

DOREEN COLONDRES
Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

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