| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | olive oil |
| 1 mittel | onion finely chopped |
| 2 | Garlic cloves finely chopped |
| 1/2 Teelöffel | Thyme, fresh, chopped, Or |
| 1 Prise | thyme dried |
| 1/2 | Bayleaf |
| 7 | Chorizo, links, ** Or |
| 7 | Sausage, spicy, links ** |
| 1 Teelöffel | paprika |
| 1 Teelöffel | all-purpose flour |
| 1/4 Tasse | Wine, white, dry |
| 1/3 Tasse | Sauce, tomato |
| 1/3 Tasse | water |
| 8 klein | Potatoes, boiling, boiled and peeled |
| 1/4 Tasse | parsley chopped |
|
** 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.
Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
|
|
Anmerkungen zum Rezept:
|
