Food + Drinks
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
November 2010 Issue
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
-
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.
- Keywords
- style and advice,
- food and drinks,
- recipe,
- chorizo ailoi,
- restaurant
Food styling by Victoria Escale for Halley Resources
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