2-4 PEOPLE | 30 MINUTES

CHISTORRA IN CIDER

A simple, flavour-packed Spanish dish where the chistorra gets a lovely sweetness and fruitiness from cider. Traditionally it's made with Asturian cider, but it works just as well with Swedish dry cider. Perfect as a quick tapas dish or a light main course to serve with bread and perhaps a glass of wine.

In this recipe

Chistorra de Navarra200 g

ingredients

1 packet Nonna Elide Chistorra de Navarra
2 garlic cloves, whole
2 bay leaves
1 dl dry cider
Salt (to taste)
Fresh parsley (for garnish)
Bread (for serving)

Here's how

Cut the chistorra into smaller pieces (about 3–4 cm long).
Heat a frying pan or pot over medium heat. Add the chistorra pieces and fry for about 2–3 minutes until they start to turn golden brown and release their flavourful fat.
Add the whole garlic cloves and let them sauté for about 1 minute. Add the bay leaves.
Pour in the cider and let it simmer over medium heat for about 10–15 minutes until the sauce has reduced and thickened slightly.
Season to taste with salt and stir.
Serve the chistorra straight from the pan or transfer to a serving dish. Sprinkle with fresh parsley. Perfect to eat with bread for dipping into the delicious cider sauce.

Nonna vet bäst.