Cream of chorizo is a recipe originating from the southwest of France. But it is not without reminding us of a sparkling neighboring country: Spain! Chorizo, this emblematic charcuterie from the land of bullfights, will spice up your meals. Combined with rigatoni, the chorizo cream will take on a somewhat Italian allure... Today, we are offering you a recipe that is resolutely imbued with flavors from multiple cultures!
Recipe for 4 people
Preparation time: 25 minutes
- 500 g conchiglie
- A sweet or spicy whole chorizo according to your desires
- A shallot
- 15 cl of dry white wine
- 40 cl of liquid cream
- 2 teaspoons smoked paprika
- A few cherry tomatoes
- A few basil leaves
- Slice the shallot and cut the chorizo into strips. In a frying pan, sweat the shallot and chorizo over low heat without fat.
- When the shallot is well candied and the chorizo well cooked, add the smoked sweet pepper and mix everything together. Increase the heat, then deglaze with the dry white wine. Let reduce to two-thirds. Then add the liquid cream and mix with a whisk or a wooden spoon until the mixture thickens. Scoop out some chorizo with a spoon and set aside.
- Mix everything with a blender and set aside.
- When your conchiglie are ready, sauté them in the pan with the chorizo cream and a few cherry tomatoes cut in half.
- In a deep plate, dress your preparation and add the basil leaves before tasting.
The smoked Banasura pepper will accompany your dish very well and will bring out the smoky flavor already present in the sweet pepper. Add a little parmesan for an even more gourmet dish.
Do not add salt to your chorizo cream to prevent your dish from being too salty, in fact the chorizo present in the cream is already particularly salty. Otherwise, favor a salt with low salinity like Indian Sun Flake .