Fios de Ovos with Chorizo and Peppers Recipe

Ingredients with Measurements:
- 1 cup of sugar
- 1 cup of water
- 6 egg yolks
- 1/4 cup of milk
- 1/4 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/2 pound of chorizo, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons of olive oil

Special equipment needed:
- Fine mesh strainer
- Pastry bag with a small round tip

Step-by-step instructions:
1. In a small saucepan, combine the sugar and water and bring to a boil. Reduce the heat and simmer until the sugar dissolves, stirring occasionally. Set aside to cool.
2. In a mixing bowl, whisk the egg yolks, milk, cornstarch, flour, salt, and vanilla extract until smooth.
3. Pour the cooled sugar syrup through a fine mesh strainer into the egg mixture, whisking constantly.
4. Pour the mixture into a pastry bag with a small round tip.
5. In a large skillet, heat the olive oil over medium-high heat. Add the chorizo and peppers and cook until the chorizo is browned and the peppers are tender.
6. Squeeze the pastry bag over the skillet, creating thin strands of the egg mixture. Cook for 1-2 minutes or until the egg strands are cooked through.
7. Serve the Fios de Ovos with Chorizo and Peppers hot, garnished with fresh herbs if desired.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 425
Fat: 21g
Saturated Fat: 6g
Cholesterol: 290mg
Sodium: 730mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 32g
Protein: 17g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any color of bell pepper.

Variations:
- You can add sliced onions to the skillet for extra flavor.
- You can add chopped tomatoes to the skillet for a more colorful dish.

Tips and tricks:
- Be careful not to overcook the egg strands, as they can become tough and rubbery.
- You can make the sugar syrup ahead of time and store it in the refrigerator until ready to use.
- You can also make the egg mixture ahead of time and store it in the refrigerator until ready to use.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Fios de Ovos with Chorizo and Peppers in a skillet over medium heat until heated through.

Presentation ideas:
Serve the Fios de Ovos with Chorizo and Peppers on a large platter, garnished with fresh herbs.

Garnishes:
Fresh herbs, such as parsley or cilantro

Pairings:
This dish pairs well with a light salad or some crusty bread.

Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted potatoes

Troubleshooting advice:
- If the egg strands are too thick, try squeezing the pastry bag harder to create thinner strands.
- If the egg strands are too thin, try squeezing the pastry bag less to create thicker strands.

Food safety advice:
Make sure to cook the chorizo and peppers to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Fios de Ovos is a traditional Portuguese dessert made from egg yolks and sugar syrup. It is often served during special occasions, such as weddings and holidays.

Flavor profiles:
This dish is sweet and savory, with a slightly spicy kick from the chorizo.

Serving suggestions:
Serve the Fios de Ovos with Chorizo and Peppers as a main dish for lunch or dinner.

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Region: Portuguese

Taste: Savory, Spicy, Tangy, Smoky, Umami