Chorizo ​​and pepper verrines

 

Nothing like a velouté to garnish chorizo ​​and pepper verrines and delight your guests. Served as a starter or in mini portions in a buffet assortment, they will delight you. A tasty recipe, high in flavor, and very easy to prepare.

INGREDIENTS: 8 PERS.

• 2 red peppers
• 120 g mild chorizo
• 3 medium-sized Roma tomatoes
• 2 potatoes
• 2 tbsp. coffee of sweet parika
• Olive oil
• 50 cl of water
• 1 vegetable stock cube

PREPARATION:

1. Peel, seed and wash the vegetables, then cut them into small pieces. Book.
2. Remove the skin from the chorizo. Pour a dash of olive oil into a large saucepan over medium-high heat. Add the chorizo. Melt it for a few minutes, then add the vegetables. Brown them, stirring regularly, for about 5 minutes, until they soften.
3. Add the water and the stock cube and cook for 20 minutes, then mix everything with a hand blender.
4. Serve hot or warm, in heat-resistant glasses.

TIPS

You can serve these chorizo ​​and pepper verrines cold, garnishing them with a squeeze of lemon juice and a teaspoon of crème fraîche.