Nutrition Facts
4 servings
4
Recipe for Spanish Knives
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Spanish-style knives, a delightful recipe where the presence of chorizo adds some kick.
Ingredients
80 soft butter
fresh basil
2 cloves chopped garlic
100 mild chorizo
12 cherry tomatoes
Salt
freshly ground pepper
Salt with Espelette pepper.
Directions
1
Soak the knives in cold water for 15 minutes to let them drain. Rinse them with clear water and then drain. Preheat the oven to grill mode at 250°C. Blend the butter, basil, and garlic until you obtain a smooth mixture.
2
Cut the chorizo into small cubes. In a skillet, sauté the shellfish over high heat for 3 minutes, stirring until they all open.
3
Spread the knives side by side on a baking tray or in a baking dish. Add the butter and garlic mixture, halved cherry tomatoes, and diced chorizo on top of the knives. Sprinkle with fleur de sel. Bake for 5 minutes.
4
To finish, enjoy. I served them with spiced couscous.
Ingredients
Ingredients
80 soft butter
fresh basil
2 cloves chopped garlic
100 mild chorizo
12 cherry tomatoes
Salt
freshly ground pepper
Salt with Espelette pepper.
Directions
Directions
1
Soak the knives in cold water for 15 minutes to let them drain. Rinse them with clear water and then drain. Preheat the oven to grill mode at 250°C. Blend the butter, basil, and garlic until you obtain a smooth mixture.
2
Cut the chorizo into small cubes. In a skillet, sauté the shellfish over high heat for 3 minutes, stirring until they all open.
3
Spread the knives side by side on a baking tray or in a baking dish. Add the butter and garlic mixture, halved cherry tomatoes, and diced chorizo on top of the knives. Sprinkle with fleur de sel. Bake for 5 minutes.
4
To finish, enjoy. I served them with spiced couscous.
Notes
-
Pat
Sure! Please provide the text you'd like me to translate. -
Franck
Delicious -
V?roV
Really great recipe! My favorite dish! A recipe that delights all tastes! PS: First cooking for about 5 minutes on high heat. -
Val?rie
Excellent! I changed the mild chorizo for a spicy one, better :-)
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