Sunday, February 20, 2011
(Nitrite-Free) Linguiça Torta
I stood in the meat section of the Filipino-Indian market for a long time, flipping over package after package of linguiça. Riley danced around me and the proprietor made his way to the back of the store, "Miss, do you need any help?"
Riley stopped dancing and looked at the man, "My mom is looking for that sausage without any nitrites. Do you have any?"
No. So, we walked out empty handed. Pia finally located some for me at WholeFoods Market.
I browned one large sweet Vidalia onion, chopped, in a splash of olive oil, then added chunks of the linguiça. Then I spooned all of that into a buttered baking dish and topped it with eggs, beaten with a bit of organic heavy cream. Topped it all with shavings of manchego cheese. Baked it in a 350 degree oven, covered, till the egg is set. Then I removed the cover and allowed it to brown slightly.
For amuse-bouche, cut into small squares and serve with a sprinkling of freshly ground black pepper.