Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 46

mozzarella, chorizo, ciabatta, spinach

Slice 130g cooking chorizo thickly, across the diagonal, then place the slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4–5 minutes, turning halfway through, until the oil begins to escape from the sausage.

Slice a large ball of mozzarella (about 150g) on top of the chorizo, then carefully spoon some of the oil from the pan over the top. Cook for 2–3 minutes to allow the cheese to melt – covering with a lid will help – then season with a few twists of freshly ground black pepper.

Tear open a short ciabatta, spoon the chorizo and mozzarella inside, then spoon the juices from the pan over the top. Again, there is no need to butter the bread as the pan juices will ensure it gets deliciously moist.

Tuck a handful of spinach leaves inside the ciabatta. Give it a good squeeze, allowing all the juices to soak into the bread and the spinach to wilt a little. Slice the ciabatta in half and serve immediately.

For 2. It’s all about the juices.