Guapissima!

This marks the second in a thrilling series of recipes by Begonia Colomar.  

Gemelli Pasta in Old Fashioned Basque Style Tomato Sauce, Sauteed Beet Leaves, Button Mushrooms, and Chorizo 

Serves 2 (lovers)

Old Fashioned Basque Style Tomato Sauce

Ingredients:  

6 fresh ripe plum tomatoes cut into fourths

1 small yellow onion /chopped

 3 tbsp olive oil

2 tbsp brown sugar (for this recipe, I recommend the extra sweetness)

1 garlic clove

1 tsp salt, or to taste

Preparation:  

Heat oil, then add onions and cook at medium high heat until clarified and golden.  Then add the garlic and cook for 1 minute, stirring constantly.  Add the tomatoes, salt, and sugar and bring to a boil.  After the sauce has reached boiling, reduce the heat to low let simmer for 30 minutes, stirring occasionally to prevent from sticking.

Sauteed Beet Leaves, Button Mushrooms, and Chorizo

 

Ingredients:

1 tbsp raw pine nuts

1 shallot / finely chopped

1 garlic clove / minced

10 button mushrooms / brushed clean and thinly sliced

1 bunch beet greens with stems / well washed and cut roughly into large pieces

3 tbsp olive oil

1 three-inch piece of Spanish chorizo/ halved and cut in thin slices

1  stem fresh thyme

pinch salt

Preparation:

Remove thyme leaves from stem and set aside.

Heat oil in a pan over medium-high heat.  Add pine nuts and brown for 10 seconds.  Remove the pine nuts and set aside.  Leave remaining oil in pan.

Reheat the oil over a high flame.  Add shallots and allow to brown for 1 minute.  Add  garlic and cook for one minute, then add mushrooms and saute over high heat for 2 more minutes.  Finally, add chorizo and stir, allowing flavors to mingle for one minute before adding beet greens, salt, and thyme leaves.  Cook until the greens turn dark and reduce in size ( 3 – 5 minutes).

Gemelli

Ingredients:

Gemelli pasta 

1 stem fresh thyme

olive oil

salt

Preparation:

Remove thyme from the stem and set aside.

Bring water to a boil.  Add plenty of salt and a bit of olive oil to the boiling water.  Then add gemelli and boil, until al dente.

Drain well.  Sprinkle with the thyme and a bit of olive oil (this will keep the noodles loose and firm).  Set aside.

To Serve:

Warm a large serving bowl.  Add the gemelli, tomato sauce, toasted pine nuts and green and toss thoroughly.

Sprinkle with fresh Romano or parmigiana cheese and serve immediately.

This is a hearty winter pasta that will pair well with a robust red Merlot or Chianti.

Buono Appetito!

gemelli

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3 Comments

Filed under Gastronomia

3 responses to “Guapissima!

  1. Ben the Elf

    This was just delicious. We basque in yr greatness, Begonia Colomar.

  2. Pingback: La Comida « A Rockridge Life

  3. Pingback: Begonia’s Gazpacho « A Rockridge Life

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