Serves 1
Directions
- 1Sauté the finely chopped onions in olive oil over medium-high heat until they begin to brown.
- 2Add a small splash of water to the pan to help deglaze and control the browning of the sofrito. Cook until the mixture becomes dark.
- 3Roast a whole tomato and a head of garlic in the oven at 180 degrees Celsius for 30 minutes.
- 4Prepare the sauce by blending the roasted tomato, the garlic cloves, grain mustard, tomato paste, toasted hazelnuts, salt, olive oil, and the pate.
- 5Add the diced chicken breast and sausages to the sofrito and sear until golden.
- 6Deglaze the pan with a splash of white wine and wait for it to reduce.
- 7Incorporate the fideos noodles into the pan.
- 8Add the broth to the noodles and stir.
- 9Once the broth has reduced and the noodles are cooked, turn off the heat and stir in the sauce prepared earlier.
- 10Cover the pan and let it rest for 4 minutes before serving.
Ingredients
- 1 splash extra virgin olive oil
- 2 whole onion, finely chopped
- 1 splash water
- 1 whole tomato, roasted
- 1 head garlic, roasted
- 1 pinch grain mustard
- 1 splash tomato paste
- 0.5 handful toasted hazelnuts
- 1 pinch salt
- 1 splash extra virgin olive oil
- 2.5 unit pate
- 1 piece chicken breast, diced
- 4 unit sausage
- 1 splash white wine
- 1 bowl fideos noodles
- 1 pot broth
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