Butifarra amb Mongetes
{{#rendered}} {{/rendered}}(Boqueria)
The Butifarra amb Mongetes is a unique brunch dish, that is made with house made pork sausage that is caramelized and cooked in red wine and butter. The sausage is placed on top of sautéed baby white beans and salsa verde, and served alongside a fried egg.
Cook Time:
Prep Time:
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Servings: 2
Ingredients:
15 ounce butiffarra (note: can use store-bought pork sausage)
{{#rendered}} {{/rendered}}3 ounce cooked white beans
2 tablespoon salsa verde (note: homemade version below, store bought works too)
1/4 Red small red onion
{{#rendered}} {{/rendered}}2 Sprig cilantro
1 cup red wine
1 tablespoon butter
{{#rendered}} {{/rendered}}1 Egg
1 tablespoon sherry vinegar
1 teaspoon olive oil
{{#rendered}} {{/rendered}}1 Bunch parsley
2 cup olive oil
1/8 Loaf of Stirato bread
{{#rendered}} {{/rendered}}6 Cloves of garlic
Salt to taste
Preparation:
In a rondo, sear a few butifarras on both sides until caramelized. Add red wine (about 1 cup per piece) and cook until the butifarras are cooked. Remove the butifarras from the wine and reduce the wine until all of the alcohol is cooked off. Add butter and let thicken. Remove from the rondo and put in a small sauce pan.
{{#rendered}} {{/rendered}}In a sauté pan, add oil and when the oil is smokes add the beans (without any water). Sauté until crispy. Add salsa verde and plate on the cast iron pan.
Plate the butifarra on top of the beans, sauce with the wine reduction.
Cook an egg a la plancha and put on top of the butifarra.
{{#rendered}} {{/rendered}}In a bowl, mix the red onion (cut in julienne), the cilantro, the olive oil, the sherry vinegar and a pinch of salt. Place in between the eggs and the butifarra.
Serve with an under liner on the bottom.
Cube bread and fry at 375 degrees until golden brown.
{{#rendered}} {{/rendered}}Peel garlic.
De-stem parsley.
Take parsley, oil, garlic and bread and blend in vitaprep until thin.
{{#rendered}} {{/rendered}}Salt to taste.