PASTA WITH SMOKED CHORIZO SAUCE
Ingredients:
250 g Vermicelli cooked al dente
2 smoked chorizo (Spanish) without skin and minced
¼ cup of fried tomato
¼ cup of Chicken Broth / Vegetables
1/2 small onion in small dice
2 cloves of garlic in small dice
Fresh minced parsley
Olive oil
Salt pepper
Directions:
In a drizzle of olive oil brown, the pieces of smoked sausage.
Add the onion and garlic, sauté until transparent, then add the rest of the ingredients.
Season with salt and pepper to taste.
Cook a few minutes until the sauce acquires consistency.
Place on boiled vermicelli on a plate and pour the sauce over them.
Sprinkle chopped parsley on top, and go!
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Jamón Ibérico dry ham is a type of ham from the Iberian pig, much appreciated in the gastronomy of Spain often considered as an article of haute cuisine and gastronomic luxury. They are a star ingredient in the famous tapas.
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Beyond the cured Iberian products, there is a great selection of Iberian meats of excellent quality to cook all kinds of tasty and healthy dishes. Minimum 100kg of Iberisches Schweinefleisch per order. Minimum 100kg of Iberian pork mean per order.
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