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  • Writer's pictureCarlos Sarmiento

Pan-fried Argentinean chorizo meatballs with spicy garbanzo beans and 2019 Quinta del ‘67 Garnacha Tintorera

Updated: Mar 9

(Photo by Carlos Sarmiento)


Over the years I've grown quite fond of my cast iron pan, truly a must have for any foodie-cook. You can practically cook anything on it and always looks great as a presentation type of serving plate.


You might have also seen that there has been several one pan recipes on my site, this is because I often myself wanting something good to eat but that does not take too much time or requires too many utensils.


Today, I present a Spanish-influenced dish featuring garbanzo (chickpeas) beans and a different type of meatballs. I am using Argentinian style chorizo (sausage) meat, which to me, is a little milder and counter balances nicely the spicy flavors of the rest of the dish.


Let’s get cooking!


Menu: Pan-fried Argentinean chorizo meatballs with spicy garbanzo (chickpeas) beans.


Wine pairing: 2019 Quinta del '67 Garnacha Tintorera (Almansa, Albacete, Spain)


Serves 4


Ingredients

  • 1 lb. of Argentinean chorizos (taken out of the encasing) https://wildforkfoods.com/products/uncured-argentinian-style-bombon-sausage/

  • 1/2 tablespoon of ground sage

  • 1 teaspoon of ground black pepper

  • 1 tablespoon of oregano

  • Extra virgin olive oil

  • 1 (16 ounce) can of garbanzo beans

  • 3 white onions, julienne cut

  • 4 garlic cloves coarsely chopped

  • 1 red chili pepper, finely minced

  • 1 cup of white wine

  • 5-8 sage leaves


Directions

Meatballs:

  • Once chorizo meat has been removed from its casing, place meat in a mixing bowl. Add ground pepper, sage and oregano and mix well. From small to medium sized meatballs and set aside.


  • On a large cast iron pan, heat up approximately 1/4 cup of extra Virgin olive oil on medium-high heat. Fry meatballs on each side for about 2-3 minutes. Remove from pan and set aside.


  • Using the same oil in the pan, quickly fry the sage leaves for about 30 seconds. Remove from pan and set aside.


  • Reduce heat to medium-low and fry garlic, onions and chili pepper. Stir well and cook for 3-5 minutes.


  • Carefully add white wine and stir. Let wine evaporate after 2-3 minutes. Add garbanzo beans and reduce heat to low. Stir well.


  • Place meatballs back to the pan and cook along with beans for another 5-7 minutes.


  • Remove pan from heat and garnish with crispy sage leaves.


Serve it up!

This dish is rustic by nature and looks amazing on the cast iron pan. Serve it directly from the pan and accompany it with a nice crunchy baguette or rustic type of bread.


Buen provecho! Enjoy!

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



About the wine...

2019 Quinta del '67 Garnacha Tintorera

(Almansa, Albacete, Spain)

(Photo by Carlos Sarmiento)


The project of Bodegas Volver was founded in 2004 by Rafael Cañizares, enologist through studies and viticulturist through his family tradition of four generations bound to the vine and wine.


The pillars of the bodega are based on the repositioning of quality Spanish wines and recovering old indigenous vineyards which, either through low production or lack of generational succession, had been lost.


The vineyards of Garnacha tintorera for Quinta del 67, are located around Alpera, certificated by the DO Almansa. Planted between 1970 and 1980 in vaso system and with no irrigation, giving a yield from 2 to 3kg per vine.


Soils are sandy, poor and intermixed with rocks of pure lime. The combination of the soil profile and the altitude in a range between 850m-900m above sea level, give this region a very unique terroir.


A severe weather, arid and continental climate, with cold winters that receive snow. During the summer, the temperature fluctuates drastically

between day and night due to the altitude. Vines are hand-harvested at the beginning of October.


Tasting notes: Deep red. Complex in nose with aromas of ripe dark berries, spicy, and some balsamic aromas.


On the palate with a lot of structure, silky tannin and again lots of fruit, chocolate, liquorice. Long and persistent finish. Very powerful and with a long life ahead.


Grapes: 100% Garnacha Tintorera


Food pairing: Pairs with roasted meats, lamb, beef, steaks and all types of stews and casseroles, game, and even flavorful fish stews.


Special thanks to my friends at Winesellers Ltd. for their wonderful contribution of this exceptional wine.


For more information, visit:

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(Photo by Mike Haupt)


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