The origin of Chorizo Ibérico de Bellota takes place in the Iberian Peninsula, but it is not until the discovery of America in 1492, which makes it look so distinctive like today, the reason: adding paprika –dried smoked red peppers.
The chorizo sausage is a type of sausage very tasty made by chopping the pork and marinates it with spices. It is very different in taste, texture and appearance to Salchichón due to the Chorizo Ibérico de Bellota recipe is mainly composed of Spanish paprika and garlic, which is what distinguishes it from other sausages.
In terms of appearance, it is the Spanish paprika which gives the Chorizo Ibérico de Bellota its characteristics flavour and red colour.
Nowadays the Chorizo Ibérico de Bellota is becoming a very desired product in Europe because of its taste properties, being truly demanded by international chefs worldwide.
The Chorizo Ibérico de Bellota can be eaten directly, cut into slices, or cooked. A classic Italian dish of spaghetti joined to a Spanish delicatessen as the Chorizo making a tasty international recipe and easy to cook. How to cook it? We would show it to you here with a simple example to enjoy it with friends or family.
Ingredients we need:
- Spaghettis
- Chorizo Ibérico de Bellota
- Béchamel Sauce
- 1 liter of milk
- 60 grams of butter
- 60 grams of wheat flour
- Nutmeg
- salt
- Grated Cheese
You have to prepare a pan of boiling water and a bit of oil, seasoned with salt. Then put the pasta into the pan. The spaghetti has to be covered by water so push it down with a spoon until that all is submerged.
Cook it fo 5- 10 minutes until they begin to float, a sign that it all is "Al dente"
Step 2: Prepare the Chorizo Ibérico de Bellota.
Meanwhile, into a warmed second pan add the olive oil, then the Chorizo Ibérico de Bellota. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off
Step 4: The Béchamel Sauce
This step you can do it by yourself or buy a brick one.
Let's jump into the preparation of this Béchamel sauce. First of all you have to put milk in a tin and heat it. At the same time in other saucepan, melt butter over low heat, then add the flour and let it cook. It is important to let the flour take some colour, without browning or burning.
Now stir well with a wooden spatula or rod, flour and butter until the mixture appears from the walls.
When milk is boiling you have to join the mixture and fire it together. Now constantly stir it until there are no bubbles in the batter (4 or 5 minutes). It only remains flavored it with salt and black peppercorns.
Step 5: Drain the pasta
When the pasta is cooked, take away the water and leave it into the saucepan again. And put all together!
If you like to, you could preheat the oven and gratin the mixture with the grated cheese.
Serve it hot.
Do not miss this opportunity to make a simple recipe with chorizo, that do not take a long time, but you get an incredible Chorizo Ibérico dish that surprise your guests.
Article Source: http://www.articlesbase.com/recipes-articles/recipes-with-chorizo-5792655.html
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