Duck Sauce-Glazed Chorizo with Yellow Bell Pepper
Autor: Andrii M.
- Berbere (etiopska mieszanka przypraw)2 g7 kcal
- Boćwina1 pęczek38 kcal
- Cannelloni123 g456 kcal
- Chorizo228 g1037 kcal
- Kozieradka7 g23 kcal
- Olej roślinny17 ml150 kcal
- Shiso1 pęczek3 kcal
- Sos słodko-kwaśny179 ml394 kcal
- Sól morska6 g0 kcal
- Świeży liść laurowy2 szt.2 kcal
- Żółta papryka2 szt.65 kcal
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Tender chorizo paired with yellow bell pepper and swiss chard and cannelloni, finished with fresh bay leaf and shiso leaf and a hit of berbere spice blend and fenugreek seed. 1. Pat the chorizo dry and season with sea salt, berbere spice blend and fenugreek seed. 2. Heat vegetable oil in a heavy pan and pan-fry the chorizo until it develops a deep golden crust, about 19 minutes. 3. Add yellow bell pepper and swiss chard to the pan and cook until just tender, stirring in fresh bay leaf and shiso leaf for fragrance. 4. Cook the cannelloni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of duck sauce before serving hot.