Serves 4:
80 g parmesan (not grated) 100 gr
spicy chorizo 350g of macaroni
10 cl dry white wine 2 bouillon cubes
poultry
1 onion 20 g butter 20%
a drizzle of olive oil salt and pepper
Add macaroni and onion and stir for 1-2 minutes. Pour the white wine and stir until evaporated. Dissolve bouillon cubes in 1-liter boiling water and set aside.
Peel chorizo and cut into thin slices (to reserve some for training). Grate 60 gr parmesan and chips made with the rest. Cut butter into small cubes. Add the chorizo in the shells, then the cubed butter and grated Parmesan. Make
on plates and sprinkle with shaved parmesan and slices of chorizo and pepper. Drizzle with olive oil before serving.