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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Michael Voltaggio’s Spanish-Inspired “Mac & Cheese” Empty Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

    Post by Lobo Sat 16 Jan 2016, 9:21 pm

    Michael Voltaggio’s Spanish-Inspired “Mac & Cheese” Img15l
    Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”
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    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 6
    Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.






    • 435

    Ingredients:


    • 1/4 cup olive oil
    • 3/4 cup diced yellow onion
    • 2 garlic cloves, minced
    • 2 cups (12 oz.) diced Spanish chorizo
    • 1 1/2 cups Bomba rice
    • Pinch of saffron
    • 1 bay leaf
    • 1/2 cup dry sherry, preferably Manzanilla
    • 4 cups water
    • 1 cup heavy cream
    • 2 cups (9 oz.) coarsely grated soft Spanish goat cheese
    • Kosher salt, to taste
    • 1 1/2 cups (4 1/2 oz.) grated Manchego cheese
    • 2 Tbs. chopped fresh chives

    Michael Voltaggio’s Spanish-Inspired “Mac & Cheese” Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

    Directions:

    Preheat a broiler.

    In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.

    Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.

    Recipe by Chef Michael Voltaggio
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      Current date/time is Tue 26 Nov 2024, 12:34 am