Apples & Thyme - Tallarines con Tuco de Carne

I don’t remember much of my childhood, but I do remember that I absolutely adored spending time with my “abuela” (that’s grandmother in Spanish). While most kids preferred to spend their time outside with a soccer ball (how boring and absolutely hideous, I still have an intense phobia of sports to this day), I much preferred to stay inside, watching and assisting my abuela prepare food for the family lunches we enjoyed every Sunday.

It would be true to say my Argentine born, paternal grandmother, Marta (pictured holding me above), influenced me most when it came to food and cooking. My appreciation of fresh pasta dishes is a direct result of observing her prepare various types of fresh pasta (click here for Mikes instructions on preparing fresh egg pasta). Canelones, lazañas, ñoquis a la crema, ravioles and tallarines are South American/Spanish names for the Italian dishes popular in Argentina and Uruguay. All of these dishes are sauced with a tomato flavoured sauce known as “tuco” (“tocco” is the Italian version).
Abuela Marta is the expert of traditional style pastas in my family, and luckily for me, she recently sent me a handwritten notebook containing recipes for many of the dishes she cooked for our family lunches. One trick I learned from watching her, all those years ago (which I have never seen in any Italian cookbook) is to combine the freshly boiled and drained pasta with butter, Pecorino cheese (or Parmesan cheese) and the sauce in a baking dish. The baking dish is then placed into a gentle oven for a few minutes, just enough time to fuse the pasta and sauce. This simple but important step acts by unifying all the flavours of the dish, and bringing all the elements together harmoniously.

For this month’s Apples & Thyme (hosted by Jeni at The Passionate Palate & Inge at Vanielje Kitchen) I’ve chosen to write about this particular dish, not because it unique in anyway, but because I feel that slow, family dishes such as these have gone out of fashion. I’ve never seen a recipe similar to my grandmother’s style of meat sauce. Pasta sauces nowadays tend to be either made with minced meat and tomatoes (like Bolognese or ragú) or a meatless, rustic tomato number (like Napoletana or Pizzaiola). I’m not saying one is better than the other, but sometimes it’s good to honour the past and remember how good those old, traditional dishes are. My grandmother’s version is fantastic, not only because the meat is cooked with the sauce thus lending its flavours to the sauce, but also because you get two separate courses- slow cooked tender meat, followed by the sauced, baked pasta.
If you like, you can substitute a large piece of beef (topside or silverside) instead of chicken. My abuela stuffs the beef with whole garlic cloves and herbs. Once tender, the meat is sliced thinly and enjoyed with a simple salad (dressed with a red wine vinegar dressing) and crusty bread.

Components
Olive oil
I kilo chicken leg portions (free range or corn fed) or beef (as described above)
½ red onion, very finely chopped
½ red pepper, very finely chopped
1 small carrot, peeled and very finely chopped
2 cloves garlic, finely chopped
1 dried chili, finely crumbled
1 tbsp thyme, finely chopped
1 tsp dried oregano (I like Greek oregano)
1 bay leaf
1 tsp Spanish sweet paprika (not smoked)
150ml wine (white or rose)
2 x 400g tins Italian tomatoes (chopped and mashed with a fork)
2 tbsp concentrated tomato puree
500ml chicken stock
1 tsp sugar
Sea salt
Fresh black pepper
Freshly prepared pasta, cut into thin noodles (300g tipo 00 flour and 3 free range eggs)
Melted butter
Pecorino cheese, freshly grated

Process
Heat a splash of oil in a large saucepan and lightly brown the chicken portions. If you are using a piece of beef, brown it on all sides.
Remove the meat to a plate and set aside.
Add the onion, red pepper, carrot, garlic, herbs and chili to the saucepan and gook gently for about 15 minutes or until lightly coloured.
Add the paprika and stir about for a few seconds.
Add the wine, followed by the tomatoes, puree and stock.
Add the sugar, and season lightly with salt and pepper.
Return the meat to the sauce. Simmer until the chicken is just falling from the bones (about 1 hour) or until the beef is tender (about 2 hours). The sauce should remain fairly liquid but concentrated in flavour. At this stage you can leave the meat in the sauce until you are ready to eat.
Heat the oven to 180c and gently re-heat the meat and sauce.
Boil your pasta until just cooked (literally seconds for noodles).
Drain the pasta and combine with melted butter, cheese and enough sauce to coat the noodles in a baking dish.
Place in the oven for 5 minutes and eat immediately. Any left over sauce can be spooned over individual portions, along with more cheese.
I like to serve the chicken or beef, after eating the pasta.
Enough for 4 generous serves.

Sopa de Camote

My grandmother recently sent me a handwritten notebook containing some of the recipes she used to cook when I was a boy. One of the recipes was for sweet potato soup. I can’t actually say that I remember eating such soup, but I do remember that sweet potato was commonly eaten in the form of a sweet paste, called Dulce de Batata, with queso (a soft bland cheese) in much the same way as one would eat quince paste. I am now feeling inspired to make my own Dulce de Batata- I will get back to you on that one.
I have added cinnamon and rosemary to my grandmother’s austere formula, just because I always like to add some sparkle to my life. I honestly don’t know what my granny would think of cinnamon being included in a savory soup but I can tell you that it works extremely well.
I know sweet potatoes are not very summery, but I decided to do this recipe now because it is quick and easy and we all know how stressful December can be. And I wish to also dedicate it to my friend Vida, who is sweet, down to earth and humble just like a sweet potato. And just the same way that everyone loves potatoes, every one loves Vida too. XXX

Components
Olive oil
1 red onion, finely chopped
1 large cinnamon stick
1 rosemary branch (about 10 cm)
1 kilo sweet potatoes (I use the orange variety which is very common here in Australia), peeled and cut into cubes
Stock
Sea salt
Fresh black pepper and nutmeg
Crispy grilled pancetta
Crème fraiche
Fresh chopped parsley

Process
In a large saucepan sauté the onion and rosemary stalk in the olive oil for about 10 minutes or until softened. Discard the rosemary.
Add the sweet potato and cinnamon stick.
Add enough stock to submerge the ingredients.
Simmer for about 20 minutes or until the sweet potato is cooked through.
Remove the cinnamon stick.
Puree the soup and season with pepper and nutmeg.
Serve the soup hot, with crème fraiche, crispy pancetta pieces and chopped parsley.

Milanesas

I once read years ago (I don’t remember where, probably some high school history book) that the people of Milan were rather wealthy and apparently liked to show off their prosperity by colouring everything gold. Even their food. I have no idea if the story has any truth behind it, but it sounds good to me.
“A la Milanese” now usually refers to dishes which are gilded or resemble gold. Risotto Milanese is one of the first which comes to my mind. One of its ingredients is saffron, which lends the golden touch. Another form of “a la Milanese” is food which has been coated in breadcrumbs and fried until golden.
So what does this have to do with South American food?
Milanesas, as it is known in Latin America, refers to sliced meat, which is coated with egg and breadcrumbs, and fried in oil until golden. The meat is flavoured with a generous amount of finely chopped garlic and parsley before being crumbed. I’m not totally certain where this particular dish gets it name but there does seem to be a resemblance between Milanesas and the classic term a la Milanese. My sources tell me that Argentina does have the largest population of Italians outside of Italy (thanks Ilva), so perhaps there is a relationship?
While beef is commonly used, chicken is popular too. If using beef, a prime cut like fillet or rump will be appropriate. I like to use thigh fillets when it comes to chicken, although my mother preferred breast fillets. Personal preference, I guess.
In keeping with the South American liking of large serves of meat, milanesas can be quite large (the size of a dinner plate sometimes). I prefer my food in smaller serves, so the milanesas I prepare at home are somewhat modest in size compared to those found traditionally in other peoples homes and restaurants.
My mother always served beef milanesas with carrot puree. Chicken milanesas where served with potato puree. A tomato salad makes a great accompaniment to either.

Components
500g sliced beef or boneless, skinless chicken (free range)
2 eggs, lightly beaten (free range)
2 garlic cloves, finely chopped
Parsley, finely chopped
Sea salt
Fresh black pepper
Dried, fine breadcrumbs
Vegetable oil, for deep-frying

Process
If using beef make sure you have selected slices which are free of sinew and about 5mm thick. Chicken thighs need to be flattened to an even thickness (I use a rolling pin to bash them into shape).
Combine the chosen meat, garlic, parsley, egg, salt and pepper. Allow to marinate for about 15 minutes.
Take each piece of meat, allowing the excess egg to drip back into the bowl.
Dip the meat into a plate of breadcrumbs. Use the heel of your hand to press the breadcrumbs firmly into the meat. Repeat until all the meat is crumbed.
Discard the excess egg. The meat at this stage can be refrigerated.
Shallow fry the milanesas in oil until golden brown. Drain on kitchen paper.
Serve warm with lemon wedges, ideal for two people.

Let Them Eat.... Alfajores!

I have been very unorganized of late, and it was quite by accident that I stumbled across the Latin American festival today in Melbourne. I just couldn’t help buying a boxful of traditional dulce de leche filled pastries to gorge myself on.
Let them eat…alfajores, I say!

So I did.

Chimichurri

Following on from my previous post, I thought I’d write about Chimichurri.
Chimichurri is the condiment that is traditionally served with beef asado and chorizo in Argentina and Uruguay. Sometimes it is used to marinate pork and chicken before grilling, but it is more commonly used as a condiment for barbequed meats.

The closest equivalent to Chimichurri that I can think of is Italy’s Salsa Verde. The proportions are slightly different however. Chimichurri is more assertive than Salsa Verde, the vinegar dominating somewhat, which is important as many of the traditional meats used for asado are rather fatty. The sharpness of Chimichurri balances the greasiness of the barbequed meat and chorizo.
I use a Spanish sherry vinegar- it is incredibly sharp and does the job superbly. You can use red wine vinegar but you will need to adjust the quantities to get the right balance of flavours. Garlic is crucial too, but I use less than my grandmother or mother would both use. I’m not particularly fond of raw garlic. I can think of many other things I would rather smell of (Chanel, Dior or Gaultier). But by all means, if you like garlic odours seeping from your bodily pores, add as much as you like! At least you will keep the vampires from attacking during the night…

Components
250ml extra virgin olive oil (use a soft grassy oil, rather than an assertive peppery oil)
60ml Spanish sherry vinegar (more or less)
60ml water
1 tsp Spanish paprika (sweet, not smoked)
1 tsp ground cumin
A pinch ground chili
1 garlic clove, very finely chopped
1 Tbsp fresh thyme, finely chopped
1 tsp dried Greek oregano
1 large bunch parsley, leaves only, finely chopped
1 tsp sugar
Sea salt
Fresh black and white pepper

Process
Combine all the ingredients.

Check the flavours, adding more vinegar, garlic etc to suit your palate.
Allow to sit for at least an hour to allow the flavours to blend.

Chimichurri keeps well, refrigerated, stored in a glass jar. Just remember to shake the mixture before serving, as it has a tendency to separate upon standing. Chimichurri is best at room temperature before serving.

Meltingly Tender Asado (Slow Roasted)

“Asado” is the South American word for meat barbequed on a grill over hot coals. The most popular cut of meat to grill for asado is beef rib. Morcilla (blood sausage), chorizo (spicy beef and pork sausage), spatchcocked chicken, and suckling pigs can make an appearance from time to time, depending on the occasion. Asado is traditionally served with Chimichurri (herb & vinegar sauce) and Tomato Salsa. I will post recipes for both condiments tomorrow and the day after.
The alpha male traditionally grills the asado and the women organize the condiments and salads. As I am (insert sarcastic gay accent) so butch and masculine, you can probably figure out which task I assumed when I lived at home.
I wouldn’t have the slightest clue how to light a fire, heat coals or stand by an outdoor barbeque with tongs in hand turning pieces of beef ribs and sausages. Maybe one day my father will teach me how to be a “real” man…
Actually I don’t even like eating asado. I find the traditional Argentine cut of beef ribs unappetizing- too much fat, too much gristle, too much bone and not enough tender meat. But Argentines and Uruguayans love it. So who am I to argue with millions of fanatical South Americans over their beloved national barbeque?
My version, I must admit, is more “Domestic God” than “Gaucho”. I prefer to slow roast my beef ribs in the oven- the result being meltingly tender, slightly sticky meat. My father’s head will probably spin like Linda Blair’s in “The Exorcist” when he reads this. But even though my method is not traditional, I promise it is marvelously tasty.
For this recipe try to find a butcher who cuts ribs the Argentine way- that is cut crosswise, across the bone rather than along the bone (see the picture below).

Components
Per person
1/2 kilo Argentine style beef ribs
Sea salt
Olive oil

Process
Heat the oven to 150c.
Season the ribs with salt and drizzle with a touch of oil.
Place the ribs into a baking dish. I use a ceramic dish with a lid. The ribs should fit closely.
Cover the dish with its lid and slow roast for 2 hours. The ribs will be tender (almost be falling from the bones, but not, if that makes sense) and well coloured. If you find the meat hasn’t sufficiently browned, turn the oven to the highest setting and allow the meat to colour and crisp a little.
Serve with Ensalada rusa, Chimichurri and Tomato Salsa.

Ensalada Rusa

I had decided to spend Sunday slow braising a rabbit in the oven. However when I realized it would be 30 plus degrees I quickly changed my mind- I did not think it a good idea to have the oven on all day with such warm weather.
Not to worry.
As I’m always prepared when it comes to food (the only area of my life in which I’m prepared), I decided to cook chorizo sausages instead. I served the sausages with Chimichurri sauce and Ensalada Rusa- a very traditional South American combination of dishes and perfect for summer.
Ensalada Rusa translates to Russian Salad from Spanish to English. I was surprised to learn from Mike that the Russians make a similar salad, but it includes diced beetroots (his parents are Russian). Maybe Russian immigrants brought it with them to South America? There is also a salad of the similar name in the repertoire of French haute cuisine, Salade Russe, but it is a much more complicated affair and contains too many ingredients for my liking.
This is probably the most popular salad in my family and is the obligatory accompaniment to barbequed meat (or asado, as it is known).
It is easier enough to prepare but needs attention to a few details for it to be excellent rather than mediocre:

• Make sure to choose waxy potatoes, as they will keep their shape when mixing the salad.
• Chop the carrot and potato into even-shaped dice. Smaller is better than bigger pieces.
• Don’t over cook the potatoes. I like to steam everything so they don’t become waterlogged or lose flavour.
• Be sure to use homemade mayonnaise. I have never tasted shop bought mayonnaise that actually tastes like mayonnaise (they are usually gluey and sweet).
• And finally (my own touch), whilst the potatoes are still warm toss them with a dash of white wine vinegar and olive oil. This simple step will give the salad extra flavour.

I know the world probably doesn’t need another recipe for mayo-smothered potato salad but this is a fine one. It tastes much, much nicer than similar salads you find at the supermarket deli. Besides, I have promised to write about the authentic, traditional foods of my heritage and this collection would not be complete without it.

Components
400g diced waxy potatoes (peeled weight)
200g diced carrots (peeled weight)
100g peas (shelled weight)
30 ml extra virgin olive oil
10 ml excellent quality white wine vinegar
Homemade Mayonnaise (flavoured with white wine vinegar rather than lemon juice)
Sea salt
Fresh black pepper

Process
Place all the vegetables (in one layer) in a steamer. Steam over boiling water until just cooked. You can steam everything separately if you want to catch the exact moment of each vegetable, if you like.
Place the just- cooked vegetables into a large bowl and toss with the combined oil and vinegar. Season with salt and pepper. This non-traditional step gives the salad extra tang, without changing the nature of the dish.
Once the vegetables have cooled and absorbed the oil and vinegar, toss with enough mayonnaise to coat and bind everything. Check the salt, adding more if need be.
Allow to rest a while, or serve straight away. You can garnish with pretty pieces of boiled egg if you are feeling festive.
Enough for 2 – 3 people (or more depending on how many salads you are presenting).

Arroz con Pollo

My family ate this dish quite often when I was growing up. Essentially, it is an easier, simplified version of Spanish Paella. Traditional Paella was prepared for festive and larger family celebrations while Arroz con Pollo was kept for weekday dinners. Poor mans Paella cooked by his housewife, as I like to put it
Paella is cooked in a very, large pan outdoors on the fire. It contains a variety of seafood, as well as chicken. Arroz con Pollo, being somewhat uncomplicated, is cooked in a covered saucepan and apart from rice, contains only chicken as its main feature.
My mother used long grain Australian rice, but nowadays I prefer Spanish Calasparra, which is a round, short grain rice. It’s available from Spanish and South American food shops. You can replace with Italian risotto rice, if that’s easier for you.
Good quality, genuine saffron makes an excellent distinction, lending a delicate, but unmistakable floral quality. Although this dish is definitely superior with saffron, it isn’t absolutely essential. My mother often substituted luxurious saffron with inexpensive yellow food dye when money was tight. I don’t see the point of cosmetically enhanced food and I would prefer to leave out all together. Please yourself with whatever option best suits.
Serve this dish with a grated sheep’s cheese (Pecorino), sprinkled over at the table. The assertive, salty flavours of the cheese give a pleasantly pungent edge to the dish.

Components
Olive oil
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
½ small red pepper, chopped into small cubes
½ small green pepper, chopped into small cubes
1 small carrot, peeled and cut into small cubes
1 tsp dried greek oregano
Fresh thyme, finely chopped
Fresh parsley, finely chopped
1 very generous pinch of Spanish smoked paprika
1 tsp of Spanish sweet paprika
1 pinch of dried chili powder
Fresh pepper, both black and white
800g chicken pieces (leg and thigh are best)
800- 1000ml chicken stock (fake is fine)
1 very generous pinch saffron threads
200g Calasparra rice
A handful of peas (I use frozen)
Pecorino cheese, to serve

Process
Choose a lidded saucepan that will accommodate the chicken and rice comfortably. Sauté the onion, garlic, peppers, carrot and herbs with the olive oil gently for about 20 minutes or until lightly browned. Add both paprika's and chili and cook for a further minute.
In a separate pan, heat some olive oil and lightly brown the chicken portions. Add the chicken to the saucepan containing the sautéed aromatics. Pour away most of the fat from the pan and deglaze with combined stock and saffron. Add the stock to the chicken and aromatics. Cover the pot and simmer for 20 minutes.
Add the rice, along with salt and pepper. Cover and continue to simmer for another 15 minutes. Add the peas and cook for a further 5 minutes or until the rice is just cooked. Should you find the rice cooked before it has absorbed all the liquid, turn of the heat, cover the pot and allow the dish to sit for 5 minutes or so.
Serve with grated Pecorino cheese.
Serves 2 – 4 people.

Torta Pascualina

I am convinced this pie, is the South American descendant of the Italian version with the same name. It is traditionally served during the Catholic week of Lent; hence the name. Torta Pascualina means Easter Cake (or Easter Tart) in Spanish (the Italian name is Torta Pasqualina). Obviously one is meant to eat this on Good Friday, but spoilt brats like myself don’t really care for religious observation. I eat what I want, when I want.
Originally, it was made with spinach. However proper, real spinach (not baby spinach) was not always available in Australia during past times, so silver beet was substituted. My mother tells me it can be very successfully made with frozen spinach- a convenient option, but I prefer to use fresh leaves.
I like a combination of fresh silverbeet and spinach, along with carrot, green peppers and peas for sweetness and texture.
Torta Pascualina is best eaten at room temperature. It is wonderful served at picnics and at family gatherings (religious or not).

Components
For the filling
1 onion, finely chopped
2 garlic cloves, finely chopped
¼ green pepper, finely chopped
1 small carrot, finely chopped
Olive oil and butter (20ml of each, or so)
650g silverbeet and spinach leaves, finely chopped
(Combined weight, I include some of the silverbeet stalk)
100g peas (I use frozen)
1 tsp dried Greek oregano
1 tbsp fresh thyme (or 1 tsp dried)
A pinch of chili powder
A pinch of sugar
Freshly grated nutmeg (I like plenty)
Sea salt
Black and white pepper, freshly ground
1 free-range egg
50g pecorino cheese, grated
2 tsp concentrated tomato puree

For the pastry
400g flour (Tipo 00)
1 free-range egg
20ml olive oil
Water
Sea salt

Process:
Preparing the filling
In a wide saucepan, soften the onion, garlic, carrot and green pepper in equal quantities of oil and butter. It will take about 20 minutes, done over a low heat-the aromatics should not brown. Add the silver beet, spinach, peas, herbs, spices and seasoning and continue cooking for another 20 minutes or so. The silver beet and spinach should cook right down, becoming dark green, smooth and sweet in flavour. Allow to cool. Check the seasoning- there should be plenty of nutmeg and pepper, with only a pinch of chili. Add the tomato paste, pecorino cheese and the egg. Set aside.

Preparing the pastry.
Mix all the ingredients together (add enough water to make a dough which is neither too soft, nor too hard). Knead for a few minutes until smooth. Wrap in cling film and allow to rest for a while. Divide the dough into 4 pieces and roll into rectangular pieces (15cm by 35cm). My grandmother almost always uses the pasta machine to roll out pastries (the machine gives a uniform, smooth result), and thus I do the same.

Construction and Baking.
Pre-heat the oven to 200c.
Place one sheet of the rolled pasrty onto a greased baking sheet. Spoon one half of the filling mixture onto the pastry.
Flatten the mixture so that it is evenly spread out over the pastry. Make sure you leave about 1cm around the edge of the pastry. Dampen the edge of the pastry with water.
Drape the next sheet over the top of the mixture and gently stretch the pastry so that the 2 edges meet.
Press firmly all around the edges to form a nice tight seal. Dampen the edges again with water then fold the edge over and press down with a fork to double seal the pastry edge.
Repeat the process to make a second pie.
Glaze the tops with beaten egg and pierce a few air holes in the top of the pie.
Bake until golden- about 15-20 minutes.
Allow the “torta” to cool and cut into slices.
You can also make smaller individual pies (perfect for work lunches), not traditional but charming nonetheless.

Chorizo, Chickpea & Chimichurri

It is 4pm, as I write this and 10c outside and it is two weeks before summer. Very bizarre weather we are experiencing here in Melbourne, Australia. Maybe I should begin planning for a white Christmas….

Chorizo, for those who do not know, is a sausage of Spanish origin but also found in Central and South America. It can be made with beef and/ or pork and contains olive oil, paprika, garlic, salt and pepper. There are as many varieties, as there are towns in Spain, and is available dried or fresh. The dried version is more like a salami and unsuitable for the following recipe. You need the fresh version here. Chorizo is tastier than any Italian cotechino or French Toulouse sausage, I have tried. Buy your chorizo from a Spanish deli or a Latin American butcher.

Chimichurri is a South American condiment made from oil, vinegar, garlic and fresh parsley. It is similar to Italian salsa verde. Most versions I have tried are made with malt vinegar and a tasteless vegetable oil. I honestly do not care much for either of these products, and as they have no place in my kitchen (okay, I do fry in vegetable oil sometimes), I substitute red wine vinegar and extra virgin olive oil. It is rather piquant and best served in small quantities. Chimichurri is traditionally served with barbequed meat, but marries especially well with chorizo. It will keep indefinitely, covered in the fridge. Just make sure to bring it to room temperature and give it a quick mix before eating. Serve with any plain grilled or roasted meat or use it to marinate meat before cooking.

Ingredients

400 g fresh chorizo (chorizo come in many sizes. Mine were thick and weighed 200g each)
1 tsp lard or oil
400g can Italian chickpeas, drained and rinsed

For the chimichurri

250ml extra virgin olive oil
60ml red wine vinegar
1 tsp sweet Spanish paprika
1 tsp cumin powder
1 tsp chilli paste (I used my own homemade roasted chilli paste. But you can substitute fresh or dried chilli)
1 garlic clove, finely chopped (or to taste. Actually it is traditional to add about 6 cloves or more, but I do not wish to smell like raw garlic for a week after)
1 tsp of finely chopped fresh thyme
1 tsp dried greek oregano
1 large bunch of parsley leaves, finely chopped.
1 tsp of sugar
Sea salt
Fresh black pepper

Method.

The first thing you need to do is mix all the ingredients for the chimichurri in a glass bowl and leave to rest. That is it. I know the list of ingredients looks daunting, but there is not much involved, other than chopping the parsley.
Melt the lard in a wide saucepan and quickly sear the chorizo until browned, about 1 minute for each side.

Splash in about 100ml water and reduce the heat to lowest.

Put the lid on and cook your chorizo. The time will depend on the size of your chorizo. Mine were large and needed an hour. Smaller chorizo may need only 20 minutes. Adjust accordingly.

Turn them from time to time and make sure the pan is not drying out and burning.

Remove the chorizo, and keep warm.

Deglaze the pan with some water, dissolving all the brown bits stuck to the pan. The juices in the pan will be red.

Add the chickpeas and heat gently for 10 minutes, to allow the chickpeas to absord some of the juices.

Strain away the remaining juices (they will be too salty) and serve with the chorizo, sliced into coins and the chimichurri, dribbled over.

Serves 2 people. This dish can be very easily doubled.