RECIPE

for the chorizos:

1 lb of bulk sausage

6 dried figs- finely diced

1 TBS grated orange peel

2 TBS red pepper preserves ( or hot pepper jelly)

2 TBS lightly toasted pine nuts

1 TBS smoked paprika

1 tsp fennel seeds

1/2 tsp black pepper

2 TBS brandy

Mix all ingredients well together. Form into patties. Pan fry over medium heat, covered, 8-10 minutes- turning once.

for the pasta:

1 lb of angel hair pasta, cooked al dente.

3 TBS snipped fresh chives

3 TBS salted butter

Toss together and put on platter first. Add broccoli next, then put your chorizos around the edge of the platter. Dribble a little of the sauce left in the sausage pan over the pasta.

Decarmelize your pan with a little cream.

for the broccoli:

1 large bunch of broccoli- I peel my broccoli- it’s a pain, but it is really worth the pain- steamed but still a little crunchy.

1clove garlic, crushed

1 TBS olive oil

3 TBS butter

1 TBS basalmic vinegar.

Sautee the garlic in the oil and butter, toss broccoli with garlic and vinegar.

This recipe served 5 people very generously. Add a green salad and some garlic bread and you have a feast!