microcosm

Well, I would like to use my blog to write a letter and a recipe to my beloved A Fuego Negro. First of all, boys and girls, thank you very much for being a big part of anonther special time at Donosti. You made me feel welcome. Although my spanish didn't improve much, we had fun, I think. A Fuego Negro rules - that's right!

 

Edorta and his kitchen team also did dishes out of space. They master basque cuisine with fun and thoughts. I enjoyed every evening there to say it in simple words.

 

Also I would like to send you my recipe for my pasta AFN Edorta asked for, which is a little play on words and also representing the bar's name and its common atmosphere.

 

4 Persons

 

the hot tomato sauce (representing fuego)

 

50 g of a really hot chorizo, finely chopped

1 red onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

1 tablespoon of tomato puree

1 sip of a good red wine

1 unit canned tomato

anana salt

brown sugar

black pepper

parsley

 

Release the fat of the chorizo in some olive oil over medium heat in a sauce pan. Add the onion to it and braise it until it's golden brown. Add the garlic as well as the tomatoe puree and a pinch of brown sugar until it sticks to bottom of the pan and it's caramelizing. Pour the wine over it and reduce it. Add the canned tomato, reduce the heat, salt to taste and simmmer the sauce for at least half an hour. Add fresh chopped parsley and freshly grated black pepper to taste.

 

the coffee crumble (representing negro)

 

2 tablespoons of breadcrums

1 tablespoon of instant coffee

1 tablespoon butter, maybe more

pimenton de la vera powder

 

Melt the butter gently in a small pan. Add the breadcrumbs and sautee them until golden brown. Add the coffee and some pimenton de la vera powder to taste.

 

to finish

 

200 g spaghetti

 

Cook the pasta. Serve it with the sauce and sprinkle some crumble over it.

 

Buon provecho, the soulfood-brother... truly yours!