Chorizo verrine recipe
I really like chorizo: sweet, strong or extra strong I love them all, it lends itself to all the whims of cooking enthusiasts, its often very red color is ideal for contrasting dishes or verrines. But I also like its slightly spicy taste; this sausage, which comes to us from beyond the Pyrenees, I eat it hot or cold, raw or cooked. Here for my chorizo verrine, I added corn salad with nuts and lightly seasoned with sesame oil and of course some sesame seeds. A colorful verrine with a very tasty flavor, your guests will love this chorizo verrine. Chorizo appeared in the 16th century, it is today a flagship food of Spanish cuisine, originally it was only made of pork. Subsequently, beef was added to the mixture, and since then its composition has not changed; now it’s up to you to go into the kitchen and make this chorizo verrine.
Recipe Verrine of chorizo for 10 verrines:
- 60 g grated Parmesan
- 150 g mild or strong chorizo
- 36 cl of cream
- 4 g of garlic
- 10 g shallot
- 10 sprigs of chives
- Cut the chorizo lengthwise.
- Then cut it into small cubes
- Heat the cream and pepper.
- Add the chorizo and half the Parmesan and wait for the first broth then turn off the heat.
- Let infuse 10 min
- Mix the cream once infused, adding the garlic and shallot.
- Pass through Chinese to eliminate the grains and have a very smooth texture, optional I like the pieces.
- Mount your verrines when the cream is no longer smoking, so as not to leave a trace of steam on the verrines.
- Let them rest overnight in the refrigerator.
- Add the finely chopped chives to each verrine.
- Place the rest of the Parmesan on a sheet of food paper and spend 5 minutes in the oven at 200 °.
- Crush the grilled Parmesan and add it to the verrines.
What wine to drink with: Chorizo verrine
My favorite wine for this recipe: Crémant du Jura Cépage Chardonnay; Savagnin white
Temperature between 08 ° and 10 °
Let the chorizo infuse Pour into the verrine