Stulen rakt av från Jamie Oliver är denna
Chorizo
carbonara with catalan market salad
For the salad
25 g pine nuts
1 red chicory
1 green chicory
2 clementines
100 g baby spinach
4 sprigs of fresh mint
45 g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey
For the pasta
320 g dried penne
70 g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large egg
2 heaped tablespoons fat-free natural yoghurt
½ a lemon , juice of
Method
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat
START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often
Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl
Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside
Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl
Drain the pasta, reserving a cupful of the starchy cooking water
Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste
Dress and toss the salad, then serve with the pasta
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