Friday, August 5, 2016

donna hay & chorizo bolognese...




You know that question that people get asked in fluffy interviews, "If you had to eat one food for the rest of your life what would it be?"

I think about that question a lot. I think about food a lot. The imaginary interview in my head has me mulling over this question with much intensity.  Probably more than the question deserves. 

The answer has ranged from cheeseburgers to pizza, but I always come back to pasta.

Because, if only one food option was available to you, with all the pasta variations you could create....you'd never get tired of it. I guess the same could be said for pizza, but I'm not as prone to like as many pizza toppings.

And today my theory was confirmed on Pinterest when I saw THIS picture of Chorizo Bolognese with Buffalo Mozzarella from Donna Hay. Glorious combo, right?!

What would be your one food for life?

Happy Weekending,
-angelo


INGREDIENTS

  • 4 DRIED CHORIZO (500G), CASES REMOVED AND CHOPPED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 
  • 2 SPRIGS ROSEMARY, LEAVES PICKED 
  • ¼ TEASPOON DRIED CHILLI FLAKES 
  • 2 CLOVES GARLIC, CRUSHED 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • ½ CUP (125ML) RED WINE 
  • 400G CAN CHOPPED TOMATOES 
  • 2 TABLESPOONS BROWN SUGAR 
  • 400G TAGLIATELLE 
  • 250G BUFFALO MOZZARELLA, TORN

METHOD

  1. Place the chorizo in a food processor and process until finely chopped. Set aside. 
  2. Heat the oil in a large frying pan over high heat. Add the rosemary and cook for 30 seconds or until crisp. Remove and set aside. 
  3. Add the chorizo, chilli, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy. Add the wine and cook for 30 seconds. Add the tomato and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced. 
  4. While the chorizo mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Add the reserved cooking liquid to the chorizo mixture and stir to combine. 
  5. Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve. Serves 4.  

3 comments:

Beth said...

My mom's lasagna. I would never tire of it.

Annette Koch said...

While I love tacos, spaghetti would definitely rank highly. My grandmother used to make it with rigatoni for all us grandchildren.

dstoutholcomb said...

my boys really love my homemade macaroni and cheese... and so does the lacrosse team, basketball team, and soccer team... football team loved my ziti... so pasta rules!

though, my husband's coworkers really love my homemade chocolate chip cookies...

denise

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