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Chorizo Aioli Served
With Slices of Garlic Toast

Recipe courtesy of Corton, New York

Our Inspiration: Corton's Roasted monkfish and quenelle of chorizo ailoi topped with charred tomato and anise-hyssop jus

Monday, November 01, 2010

Ingredients

  • 2 cups grapeseed oil
  • 1/2 lb Spanish chorizo, finely diced
  • Large pinch of saffron threads, crumbled
  • 4 egg yolks
  • Splash of sherry vinegar
  • 1/2 teaspoon ground Espelette pepper or hot pimentón
  • 1 teaspoon sun-dried tomatoes, finely chopped
  • 2 garlic cloves, crushed

Preparation

  1. Cook the tonnarelli in a large pot of well-salted boiling water. Drain two minutes before time specified on package, reserving 1 cup of pasta water. In a large pan over medium-low heat, combine 2/3 cup pasta water, butter, and pepper. Add the pasta and continue to cook, tossing frequently, until it is al dente (about 2 minutes). Add half the cheese (and a little more pasta water if the pasta looks dry) and salt to taste. Toss. Serve topped with remaining cheese.
Food styling by Victoria Escale for Halley Resources
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