Melted P’tit Basque with chorizo and grilled bread

AT A GLANCE

  • Serves 4 people

  • 350 gm dried chorizo (about 4 chorizo), sliced into 3mm rounds
  • 300 gm P’tit Basque, thinly sliced (see note)
  • 8 thick slices sourdough bread
  • For drizzling: olive oil
  • For rubbing: 1 garlic clove, halved
  •  
  • Caramelised onion
  • 2½ tbsp grapeseed oil or olive oil
  • 3 white onions, finely diced
  •  
  • Braised leek
  • 1 leek, halved lengthways, thickly sliced
  • 2 tbsp grapeseed oil or olive oil
  • 125 ml dry white wine
01   For caramelised onion, heat a large frying pan over medium-high heat. Add oil, then onion, stir occasionally until onion starts to become translucent (4-5 minutes), reduce heat to low-medium, stir occasionally until deeply caramelised (25-30 minutes), season to taste, cool to room temperature and refrigerate until required. Caramelised onion will keep refrigerated for 3 days.
02   Meanwhile, for braised leek, wash leek in a colander under cold running water, then drain well. Heat oil in a saucepan over medium heat, add leek and stir occasionally until beginning to soften (4-5 minutes). Add wine, season to taste, simmer until liquid evaporates (15-20 minutes), cool to room temperature and refrigerate until required. Braised leek will keep refrigerated for 3 days.
03   Preheat oven to 220C. Place a heaped tablespoon of caramelised onion and braised leek in the bases of four 12cm-diameter shallow gratin dishes, top with chorizo, overlapping slices, then top with cheese and bake until golden and bubbling (7-10 minutes).
04   Meanwhile, preheat a char-grill pan over medium-high heat. Drizzle bread slices with oil and char-grill, turning once, until toasted (1-2 minutes each side). Rub slices with cut-side of garlic and serve hot with melted P’tit Basque.

Note P'tit Basque is a semi-hard sheep's milk cheese available from select delicatessens. If unavailable, substitute equal quantities of coarsely grated Emmenthal and Gruyère.

Topics:

CHORIZO, SNACK, DRINK SUGGESTION, SPRING, LEEKS, SANDWICH, CHEFS' RECIPES, WHITE WINE, AMERICAN, SOURDOUGH BREAD, CHEESE, ONIONS

Recipe:

VINNY DOTOLO , JON SHOOK, ANIMAL AND SON OF A GUN, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

AN EARTHY, SOFT RED WINE. , suggested by HELEN JOHANNESEN

FEATURED IN

Nov 2011

Nov 2011

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