Salchichon - sausage, which is a great delicacy. It can not only be cut into a festive table. We recommend you try to cook with her a few quick and original dishes.
Preparing this dish is very simple.
We put to cook half a kilo of spaghetti in a saltedwater to the al dente state, drained and mixed with olive oil. At this time we are preparing a delicious dressing. To do this, the average green Bulgarian pepper must be cleaned and cut into long strips. Half the bulbs grind and fry until soft. Now let's look at the main ingredient. This sausage salchichon. Cut into two hundred grams of slices and add the fry over a small fire to the onions. In ten minutes, put the crushed tomatoes in their own juice. It will take four pieces. Heat the dressing for seven minutes, add the pasta and mix thoroughly. You can serve by decorating with parsley.
A special advantage of this dish is that you can start preparing it in advance. Sausage salchichon and spinach are added right before the feed itself.
For this evening, enough to cook five tuberspotatoes in uniform. In the morning we quickly collect the remaining ingredients. Potatoes are cleaned, cut into four parts and rubbed with a mixture of salt, favorite spices and olive oil. Put the pieces on the baking sheet and brown them in the oven. "Salchichon", sausage ("Cherkizovo"), cut into large pieces and fried for ten minutes. The surface should become golden. Next, add a small bunch of spinach into the frying pan. Stir thoroughly and fry. We put the potatoes. It is recommended to serve this nourishing dish immediately, hot.
If desired, you can add other ingredients. Roasted green beans and bell peppers are perfect for this dish. Sprinkle with pine nuts and chopped cilantro.
To cook this first dish you will needOne hundred grams of white beans, large carrots, a small handful of spinach, three medium potatoes. We also need one and a half liters of chicken broth, to taste brisket and salchichon sausage. The photo shows what consistency should make the dish.
To start soaking beans for the night.In the morning, add it to the salted chicken broth and cook over low heat. Half an hour before readiness, pour potato cubes and carrot circles. At this time, we fry fifty grams of bacon and sausage with chopped onion until golden brown. When the beans, potatoes and carrots are ready, add the meat component to the pan. Bring soup to a boil. Now you can add chopped spinach for five minutes. Serving soup is recommended immediately, so that the greens do not overcook and do not lose their color. To this first dish you need to add sour cream and chopped dill.
Sausage "Salchichon" will give the dish a unique aroma and original taste. The main thing - do not overwork it.
В глубоком сотейнике обжарить в оливковом масле three minced garlic cloves and chopped large onion until soft. Next is added salchichon (sausage) and three smoked sausages, cut into circles. They have to fry. After five to seven minutes, remove the sausage and sausages on a plate. In a skillet add seasoning for pilaf, a pinch of saffron and a glass of rice. Fry everything on low heat. Next, we begin to add chicken salted broth in small portions. We act in this way until rice is fully cooked. Thanks to this technology, pilaf will turn out with a very delicate structure, it will not turn into a mess, and the grains will not be boiled soft. Now you can add sausage and sausages. Gently mix the pilaf and pour two hundred grams of grated Parmesan. Serve immediately, with fresh basil leaves.
Fragrant sausage salchichon - it's greataddition to any dish. If there is no time for cooking dinner, then you can make such a quick omelet. Cut a small piece of sausage into strips, fry a little with the red bell peppers and slices of olives. Shake three eggs with salt, chopped dill and a spoon of sour cream. Pour into the pan. Cook like a regular omelet.
