FRIJE

Instructions

• 1.   We start with the tomato sauce, here the recipe is basic, you can improve it if you want:
• 2.   Put the crushed tomatoes in a saucepan with a little olive oil, salt, pepper, and Italian herbs. Cook over low heat for 45 minutes.
• 3.   Next, we prepare the escalopes:
• 4.   Prepare 3 shallow bowls:
• 5.   - in the 1st one, put flour.
• 6.   - in the 2nd one, put 2 beaten eggs with salt and pepper (taste).
• 7.   - in the 3rd one, mix breadcrumbs and parmesan cheese.
• 8.   Take each escalope and dip it in these 3 bowls in succession: flour, egg, parmesan breadcrumb mixture. Set aside.
• 9.   Now let's move on to the risotto.
• 10.   Peel and chop the onions, sauté them in a saucepan with a little olive oil and butter.
• 11.   Add the pasta and mix for 2 minutes (be careful not to burn the pasta). Deglaze with wine and let it evaporate.
• 12.   Gradually add the chicken broth to the pasta.
• 13.   Reduce the heat and let it cook until the pasta has absorbed all the broth. Repeat the process.
• 14.   Meanwhile, prepare the parmesan and chorizo:
• 15.   Peel the chorizo and cut it into very thin slices (reserve a few for plating).
• 16.   Grate 60g of parmesan and make shavings with the rest.
• 17.   3 minutes before the pasta is cooked (al dente, be careful not to add too much broth), heat a pan for the escalopes.
• 18.   Start cooking them, 1 to 2 minutes on each side over high heat.
• 19.   When the pasta is cooked, add the chorizo and grated parmesan. Also add a few knobs of butter.
• 20.   Plate the pasta and sprinkle with parmesan shavings and chorizo slices, season with pepper, and drizzle with olive oil.
• 21.   Serve the pasta with 2 escalopes partially covered with tomato sauce.
• 22.   On the table, offer some shaved parmesan and chorizo slices (although you will see the dish is already very flavorful).
• 23.   Enjoy.
• 24.   You'll come back to it :-)

Nutritional information *