A tasty little number, inspired by a walk through Borough Market:
Bay leaf
Red Wine
Home-made mayo
Harissa (top quality)
Peasant bread
Rucola
EVOO
Lemon
S&P
- Cut chorizo lengthways, saute until browned with bay leaf, add red wine and deglaze
- Dress rucola with EVOO, S&P, lemon juice to taste
- Make aioli (pref with organic, orange yolk egg), add harissa (preferably from a tub at a Moroccan store, rather than store-bought in a jar)
- Grill bread, rub with garlic, drizzle EVOO
- On a wooden board/plate, put chorizo in bread, slather with aioli and pile in the rucola
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