sigh.
simply the best, the best best way to do figs. of course, a truly fresh fig, halved and wrapped with velvety paperthin prosciutto , ... that is the best. so i fibbed, but just a little.
i've served this all sorts of ways. my favorites are simply, with crusty bread, manchego, and olives, or as part of a full tapas spread.
10 beautiful ingredients:
1 pound spanish chorizo (firm, but not dried, and not the soft mexican style)
1 small onion, sliced lengthwise
a little handful of coarsely chopped garlic (half a head, if you like garlic)
1 tablespoon olive oil
half cup red wine
1 can figs or 1.5 cups fresh figs
1/2 cup sugar
1/4 cup red wine vinegar
1 stick cinnamon
1/2 tsp cloves
heat the oil to shimmering. add the chorizo, cut into 1" pieces, garlic, and onions. saute until the garlic is golden. add the remaining ingredients and simmer for 30 minutes.
so wonderful, i can't even tell you. true gasp and moan food.
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