2-4 PEOPLE | 30 MINUTES
CHISTORRA IN CIDER
A simple, flavour-packed Spanish dish where the chistorra gets a lovely sweetness and fruitiness from cider. Traditionally it's made with Asturian cider, but it works just as well with Swedish dry cider. Perfect as a quick tapas dish or a light main course to serve with bread and perhaps a glass of wine.
ingredients
- 1 packet Nonna Elide Chistorra de Navarra
- 2 garlic cloves, whole
- 2 bay leaves
- 1 dl dry cider
- Salt (to taste)
- Fresh parsley (for garnish)
- Bread (for serving)
Here's how
- Cut the chistorra into smaller pieces (about 3–4 cm long).
- Heat a frying pan or pot over medium heat. Add the chistorra pieces and fry for about 2–3 minutes until they start to turn golden brown and release their flavourful fat.
- Add the whole garlic cloves and let them sauté for about 1 minute. Add the bay leaves.
- Pour in the cider and let it simmer over medium heat for about 10–15 minutes until the sauce has reduced and thickened slightly.
- Season to taste with salt and stir.
- Serve the chistorra straight from the pan or transfer to a serving dish. Sprinkle with fresh parsley. Perfect to eat with bread for dipping into the delicious cider sauce.
Nonna vet bäst.
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