I came up with this a few years ago by throwing things into the food processor at random. Most likely they were the things closest to me at the time, but it turned out to be mad good. We first creamed it with swiss chard for a ravioli filling. At the moment we smother a sirloin steak with some before wrapping it in bacon. I could see it as a sandwich spread, a pasta sauce, a way to dress up a steak, even as a midnight snack straight out of the Tupperware. We call it "The Condiment."
I should mention that this recipe assumes you have a supply of caramelized onions convenient to you, which you don't, do you? So I'll wait here while you make some. Ready?
The Condiment
2 cups caramelized onions (not 2 cups onions, caramelized)
1 lb gorgonzola, crumbled
1/4 cup pimenton dulce (it also assumes that you have this, which you better)
1 tsp salt
1/4 cup water
- in food processer puree dry ingredients and slowly drizzle in water while motor is running
- there is no step 2, assuming you have figured out what to do with your new condiment and the dishes
No comments:
Post a Comment