Chorizo Recipe
parmesan | piquillo pepper | sherry vinegar gastrique | toasted pepitas
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Ingredients
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Chorizo
Parmesan
Piquillo Pepper
Sherry Vinegar Gastrique
Toasted Pepitas
Method
Chorizo Preparation
- 1
Prepare Chorizo
Start by removing the chorizo sausage from its casing and crumble it into small pieces.
- 2
- 3
Cook Chorizo
Add the crumbled chorizo to the skillet and cook until browned, about 5-7 minutes.
Parmesan Preparation
- 4
Grate Parmesan
While the chorizo is cooking, finely grate the Parmesan cheese and set aside.
Piquillo Pepper Preparation
- 5
Prepare Piquillo Peppers
Rinse the piquillo peppers under cold water, then chop them into small pieces.
Sherry Vinegar Gastrique
- 6
Combine Ingredients
In a small saucepan, combine sherry vinegar and sugar over medium heat.
- 7
Simmer Gastrique
Stir until the sugar dissolves, then bring to a simmer and reduce until slightly thickened, about 10 minutes.
Toasted Pepitas
- 8
Toast Pepitas
In a dry skillet, toast the pepitas over medium heat until they are golden and fragrant, about 3-5 minutes.
- 9
Season Pepitas
Sprinkle with salt and toss to combine. Remove from heat and set aside.
Assembly
- 10
Plate the Dish
On a serving plate, place the cooked chorizo as the base. Top with chopped piquillo peppers, grated Parmesan cheese, and finish with a drizzle of sherry vinegar gastrique.
- 11
Garnish
Sprinkle the toasted pepitas over the top for added crunch and flavor.
