Tuesday, 3 July 2012

Potato linguine with chorizo‏


1 maris piper potato, 100g passata tomatoes, 50g butter, chorizo 

Serves: 4 Preparation: 30 minutes

This recipe is unusual for me in that I am using equipment that few people are likely to have. This blog is aimed at people who want to learn to make very simple, but gorgeous food using ingredients that are widely available and do not require speciality equipment. I recently bought a spiralizer, which cuts vegetables into... you've guessed it... long spaghetti like strands. If you have such a thing - potato makes a wonderful alternative to pasta for those who struggle with intelerancies. The simple buttered tomato sauce is thickened with the starch from the potatoes and works really well with chorizo.

1) Slice the chorizo and sautee in the butter. 

2) Spiralize the potato and blanch in boiling water for 2 minutes. Strain well and transfer into the pan of butter and chorizo.

3) Stir through until the butter has melted, then add the passata tomatoes and allow to simmer for about 20 minutes until the potato is soft enough to eat, but not so soft that it breaks up.

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