food

Os Favoritos da Cozinha Regional

Seja o Mole Negro no México ou tiramisù na Itália, Guy experimenta especialidades regionais e descobre os ingredientes que conferem o sabor característico de pratos incríveis.

food

Os Favoritos da Cozinha Regional

Seja o Mole Negro no México ou tiramisù na Itália, Guy experimenta especialidades regionais e descobre os ingredientes que conferem o sabor característico de pratos incríveis.

Supplies

  • 2 onions, diced
  • 4 garlic cloves, sliced
  • 4 chorizo sausage, meat removed
  • 2 cups tomato, purée
  • 1 teaspoon Pasilla pepper, paste (or sliced Pasilla peppers)
  • 6 eggs
  • 2 herb bunches (garnish)
  • 1 tablespoon olive oil

Passo a passo

  1. On medium heat, add olive oil to pan.
  2. Add diced onion and sliced garlic and fry until tender.
  3. Once tender, add chorizo meat. Break up with the back of a spoon and cook through.
  4. Add your Pasilla paste or sliced Pasilla peppers, then add tomato puree.
  5. Cook for 10-15 minutes until sauce has reduced a little and flavors have combined.
  6. Turn down heat, then crack in eggs one at a time and cook for 20 minutes until eggs are cooked.
  7. Serve with tortillas or bread.

Supplies

  • 6 egg yolks
  • 1/3 cup sugar
  • 1/2 cup Frangelico or local liquor
  • 2 cups espresso
  • 2 cups mascarpone cheese
  • 30 ladyfinger sponge biscuits
  • 7 ounces dark chocolate

Passo a passo

  1. Whisk egg yolks and sugar in a bowl or electric mixer till light, fluffy and very thick.
  2. Add 1/4 cup of liquor , 1/4 of the espresso and mascarpone cheese and continue to whisk till mix is smooth.
  3. In a separate bowl, add remaining liquor and espresso, then start soaking ladyfinger sponge biscuits.
  4. In your glass bowl, create one layer of soaked sponge biscuits, then pour half espresso cream on top and lay flat.
  5. Place a second layer of soaked sponge then add remaining espresso cream to cover.
  6. Grate over dark chocolate and coffee beans and refrigerate over night before serving.