Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
90 mins
COOKING TIME
50 mins
PREP TIME
40 mins
SERVES
2 people
ingredients
- 150g large shell pasta
- Extra virgin olive oil
IN STOCK - 3 spicy chorizo sausages
IN STOCK - 1 large shallot or small onion
- 2 garlic cloves
- 2 x 280g jars Caprichos del Paladar braised chopped tomatoes
IN STOCK - 1 tsp dried oregano
- 100g baby spinach leaves
- 1 pack goat curd
IN STOCK - 2-3 tbsp milk or double cream (optional)
- ½ lemon, zest
- 100g Ermesenda cheese, rind removed and cubed or any melty cheese
- 1 tbsp parsley, chopped
- Black pepper & sea salt
- Galmesan, grated, to finish
IN STOCK Method:
- Preheat the oven to 200C.
- Cook the pasta in salted water for 8 mins, until starting to soften (it should retain a little ‘bite’). Drain the pasta, place in a bowl and add a drizzle of olive oil to prevent sticking.
- Cube the chorizo. Peel and finely chop the onion and garlic.
- Add 1 tbsp olive oil to a medium saucepan and place over a medium heat. Add the chorizo and fry until the fat runs, about 3 mins. Add the onion and garlic and continue to cook for 5 minutes.
- Once the onion has softened and the chorizo started to caramelise, pour in the chopped tomatoes followed by ½ jar of water and the oregano. Simmer for 4 minutes then spoon ¾ of the mixture into a heatproof dish large enough to accommodate the pasta in a single layer.
- Place the spinach in a frying pan and cook over a high heat until wilted. Remove from the pan and chop. Leave to cool slightly.
- Add the chopped spinach and lemon zest to the curd cheese. Mix gently, adding a little milk or double cream to achieve a creamy consistency.
- Use a small spoon to fill the pasta shells with the cheese and spinach mixture, and place the shells on top of the sauce. Spoon the rest of the chorizo sauce around the pasta, and sprinkle over the Ermesdenda.
- Bake for 20 mins. Remove from the oven, sprinkle with the parsley and add a grating of Galmesan cheese.
Little Tip: You can drizzle with a little bit of chilli oil for a spicier dish.
ingredients
- 150g large shell pasta
- Extra virgin olive oil
IN STOCK - 3 spicy chorizo sausages
IN STOCK - 1 large shallot or small onion
- 2 garlic cloves
- 2 x 280g jars Caprichos del Paladar braised chopped tomatoes
IN STOCK - 1 tsp dried oregano
- 100g baby spinach leaves
- 1 pack goat curd
IN STOCK - 2-3 tbsp milk or double cream (optional)
- ½ lemon, zest
- 100g Ermesenda cheese, rind removed and cubed or any melty cheese
- 1 tbsp parsley, chopped
- Black pepper & sea salt
- Galmesan, grated, to finish
IN STOCK 
