Chorizo And Olive Ragout Recipes
SPEEDY CHORIZO RAGU LASAGNE
Give the classic lasagne a modern makeover with chorizo sausages, adding bags of flavour without needing hours of cooking. It takes just 30 minutes to make
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
- Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
- Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.
Nutrition Facts : Calories 755 calories, Fat 51 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.3 milligram of sodium
CHORIZO AND OLIVE RAGOUT
Make and share this Chorizo and Olive Ragout recipe from Food.com.
Provided by melwood4
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan on med-high heat.
- Coat pan with oil and saute diced shallots, chorizo and olives.
- Take off heat and add chives and lemon juice.
- Serve under baked goat cheese with bread.
Nutrition Facts : Calories 74.3, Fat 6.6, SaturatedFat 1.8, Cholesterol 8.8, Sodium 160.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 2.6
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