Friday, October 29, 2010
Ferrierola is a small village in the Alpuharra mountains of Andalucia. A tiny community of 26 people, 1 large and tranquile German Shepard, 3 natural water sources-Fuentes, 1 cafe, 1 bar (which is the same place actually), at least a dozen stray cats, and a beautiful guesthouse by the name of Casa Ana.
8 guests came for a week of Spnaish cooking, and a glimpse into the life of a peaceful mountain village.
Many beautiful creations were made at Casa Ana- Cheastnut soup with chestnuts harvested from the trails around the village. Almond cake with figs poached in cava. Seafood Paella cooked outside on a wood fire. Lamb shoulder stuffed with saffron rice and pistachios. Ajo Blanco- cold almond soup. Roasted rabbit with quince. And a chorizo with fried bread tapa, that when enjoyed with a mountain landscape can all of a sudden make all the problems in life just slip away, right down with a glass of crisp Albariño.
Garlic Pan-Fried Bread and Chorizo
7 oz soft chorizo sausage, outer casing removed
4 slices country bread, cut thick
Extra Virgin Olive oil
3 garlic, thinly sliced
2T parsley, chopped
paprika to garnish
Cut the chorizo sausage into 1/2” thick slices. Cut the bread, with its crusts
still on, into 1/2” cubes. Add enough olive oil to a large, heavy bottom skillet
so that it generously covers the bottom. Heat the oil, add the garlic, cook
30 seconds or until lightly browned. Add bread cubes and pan fry, stirring
all the time, until golden brown and crisp. Add chorizo and pan fry 1-2
minutes, or until hot. Use a slotted spoon, remove bread cubes and chorizo
and drain on paper towels. Turn into serving bowl, add chopped parsley
and stir. Garnish the dish with a sprinkle of paprika and serve warm.
Accompany with toothpicks so that a piece of sausage and a cube of bread
can be speared together for eating.