![]() Add the meat and Parmesan cheese to the vegetable mixture and stir to combine. Deglaze the pan with the 1/3 cup white wine and cook until the wine is almost evaporated, about 2 minutes. You shouldn’t need to add salt, but season with freshly ground black pepper. Leaving the fat in the skillet, cook the shallot, bell pepper and garlic until softened and translucent, about 5 minutes. Add the chorizo, breaking up into small pieces with a wooden spoon and cook for 3 to 5 minutes more, until the bacon and chorizo are both golden and the chorizo is slightly crisp. ![]() Heat the same skillet over medium heat for several minutes add the bacon and cook for 8 to 10 minutes, stirring occasionally until the bacon begins to crisp.
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