Chorizo

[Guest guest]

My family is Spanish, so chorizo/longaniza was a staple. Spanish

chorizo's flavor is more like linguica than it is like Mexican

chorizo, but they are all alike in principle.

 

With eggs is classic, but Spaniards make a frittata (tortilla) with

it, rather than scramble it. It's often folded over and eaten as a

sandwich in between French or Italian bread slabs, accompanied by

pimientos, pepperoncinis or hot peppers. Great lunch, if you eat

eggs.

 

Another classic is " Bollos " (BOY-yohs), little stuffed buns. You can

use your own bread recipe, or thaw out frozen dough. Roll it out into

a large rectangle, cut into individual pieces (about 8-12) and divide

up your chorizo into equal amounts onto each little rectangle. Roll

them up into cylinders and tuck the ends under, making sure they're

all sealed. Bake as for the bread instructions. Really good at room

temp, so you can take them out of the fridge and they're fine by

lunch. Or just have a pile for the Superbowl and everyone helps

her/himself.

 

Never having used vegetarian chorizo, I don't know if it comes ready-

to-eat or not. If it doesn't, cook it lightly before using as filling

for the bollos. The point is to bake the bread, not the filling.

 

Of course, chorizo is standard in the pot-au-feus of Spain, but this

kind won't work in a soup, I think. The other classic is paella,

particularly from the north country. Don't overwhelm the paella with

it--all flavors should be balanced in paella. Hope some of these

help. Hope

 

>cyndi

> " Veg Recipes " <Veg-Recipes >

>

>We just found vegetarian chorizo. Now we just need to figure out

what

>to do with it. Any ideas?

>

>Cyndi