While picking up a few things at DeLuca’s this past weekend, I spotted some Iberico Chorizo. Who could possibly pass up dry-cured sausage made from acorn-fed pigs? I prepare this traditional Spanish combination of apples and chorizo with cider vinegar, though you may prefer the additional sweetness of apple cider. Be sure to visit Segovia Tapas Bar & Restaurant for some of the outstanding food that inspired this dish.
Time: 15 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 8 ounces dry or semi-dry chorizo – sliced ½ cup cider vinegar 2 bay leaves 4 red apples – cored and cut into ½” wedgesPreparation:
Place a frying pan over medium high heat and add the olive oil.
When the oil is hot, place the chorizo slices in the pan in a single layer. Cook for two minutes, then turn the slices and cook for an additional two minutes.
Add the cider vinegar and bay leaves to the pan. Reduce heat and simmer for two minutes.
Place the apples in the pan, tossing gently to coat with the pan juices. Stir occasionally for two minutes.
Remove from heat and serve immediately.