| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Chorizo; chopped |
| 1 |
c |
Chopped onions |
| 1 |
tb |
Chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Recipe Basic Bread Dough For Stuffed Bread; see * Note |
| 1 |
|
Egg; lightly beaten with |
| 1 |
ts |
Water; for egg wash |
INSTRUCTIONS
* Note: See the .Basic Bread Dough For Stuffed Bread. recipe which is
included in this collection.
Grease a baking sheet. In a skillet heat oil over medium-high heat.
Add chorizo, onions and garlic and cook, stirring, until chorizo is
browned and onion is tender, about 8 minutes. Transfer to a small
bowl and let cool completely. Taste and adjust seasoning with salt
and pepper, if needed. On a lightly-floured work surface, stretch
bread dough into a rough circle. Using a strainer, drain any excess
fat from chorizo mixture, then mound in center of dough. Pull sides
of bread up over sausage to completely enclose, squeezing out any air
pockets. Pinch edges together to seal. Knead lightly to distribute
chorizo evenly throughout loaf and form into a round peasant shape.
Transfer to baking sheet, seam-side down, and let rise until doubled,
about 40 minutes. Preheat oven to 400 degree. Using a razor or
serrated knife, cut a shallow "X" in center of dough, and brush with
egg wash. Bake bread until brown and firm, about 30 minutes. Let
bread cool in pan on a rack 20 minutes, then turn out and let cool.
Serve warm or at room temperature. This recipe yields 1 loaf.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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