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🍽️ Padella di Chorizo con salsa Mojo Verde

485 kcal · 30 min · 4 porzioni

Ingredienti

• Patate, da lessa 1 kg
• Sale q.b.
• Peperoni, gialli 2 pz.
• Peperoni, verdi 1 pz.
• Cipolle, rosse 1 pz.
• Spicchi d'aglio 1 pz.
• Salsiccia chorizo 400 g
• Pertrolio, fresco 20 g
• Coriandolo, fresco 10 g
• Limoni 1 pz.
• Olio d'oliva 5 cucchiai
• Yogurt, bianco 150 g
• Pepe di Cayenna 0.25 cucchiaini
• Paprika dolce 0.5 cucchiaini
• Pomodori ciliegino 250 g

Preparazione

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Cut the potatoes into quarters or eighths, depending on their size.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes with the lid on for about 15 minutes.
6. 6. Wash the bell peppers under running water.
7. 7. Halve the bell peppers and remove the stems and seeds.
8. 8. Cut the deseeded bell peppers into strips.
9. 9. Halve the onion and peel it.
10. 10. Cut the onion into strips as well.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Slice the chorizo.
14. 14. Wash the parsley and coriander.
15. 15. Shake the herbs dry.
16. 16. Pluck the leaves from the stems.
17. 17. Chop the herbs.
18. 18. Halve the lemon.
19. 19. Squeeze the juice from the lemon.
20. 20. Place the green bell pepper in a tall container.
21. 21. Add 2 tablespoons of olive oil.
22. 22. Add the chopped garlic.
23. 23. Add the chopped coriander.
24. 24. Add half of the chopped parsley.
25. 25. Add 2 tablespoons of lemon juice.
26. 26. Blend the mixture into a fine paste.
27. 27. Place the yogurt in a bowl.
28. 28. Stir the pepper-herb puree into the yogurt.
29. 29. Season the dip with salt.
30. 30. Drain the cooked potatoes.
31. 31. Let the potatoes steam dry for a short moment.
32. 32. Heat 3 tablespoons of olive oil in a pan.
33. 33. Set the heat to medium-high.
34. 34. Fry the potatoes in the pan for about 5 minutes.
35. 35. Add the chorizo slices to the pan.
36. 36. Add the onion strips to the pan.
37. 37. Add the yellow bell pepper to the pan.
38. 38. Season the mixture with salt.
39. 39. Season the mixture with cayenne pepper.
40. 40. Season the mixture with paprika powder.
41. 41. Cook the mixture for about 7 to 8 minutes over medium heat.
42. 42. Wash the cherry tomatoes.
43. 43. Halve the cherry tomatoes.
44. 44. Add the remaining parsley to the pan.
45. 45. Add the halved cherry tomatoes to the pan.
46. 46. Gently fold the ingredients into the mixture.
47. 47. Continue cooking the mixture for about 1 minute.
48. 48. Serve the chorizo pan with the Mojo Verde dip.

Valori per porzione

• kcal: 485
• Protein: 20 g · Fett/Fat: 32 g · Carbs: 34 g