Pomodoro Iberico
By Chef Doreen Colondres – Fermin’s Chef Ambassador
Pomodoro Iberico
Chef Doreen Colondres – Fermin’s Chef Ambassador
Ingredients:
1 pound of linguini pasta, cooked al dente
14 oz. San Marzano DOP tomatoes or fresh heirloom tomatoes, chopped
6 garlic cloves, thin sliced
5 oz Fermin Ibérico Chorizo Mild (chorizo spicy, salami or loin), cut in small cubes
½ cup white wine (albariño, pinot grigio or similar)
Salt and pepper to taste
Parmigiano- raggiano or manchego cheese to taste
Dry guindilla pepper or pepperoncini (optional)
Fresh Basil to taste
Directions:
On a large pan in medium low temperature, add the olive oil and the garlic and slow cook until for 5 minutes (do not burn it). Add the tomatoes, stir, cover and cook for 10 minutes. Increase the temperature to med-high, add a splash of white wine and wait until the alcohol evaporates (2 min). Add the Iberico, salt and pepper, stir for 2 minutes, then lower the temperature to low, cover again and simmer for 20 minutes. Toss the pasta with the sauce, add ¼ cup of the hot water you used to boil the pasta.
Serve and garnish with fresh basil and Parmigiano-Reggiano or manchego cheese and enjoy!”