Cured Meats Tapas Skillet with Bresaola, Sobrasada & Chorizo

Sizzled bresaola, sobrasada and chorizo glow with quick peppers and olives for a shareable tapas-style skillet.

Prep 15 min · Cook 12 min · Total 27 min · Serves 8 · Beginner

Ingredients

• 8 slices Citterio Bresaola Cured Beef (thinly sliced; use as base for skillet)
• 5 oz Fermin Sobrasada Iberica (soft spreadable cured sausage, crumbled into bits)
• 1 lb Dona Juana Chorizo Bilbao (sliced crosswise into half-moons)
• 2 tbsp Olive oil
• 1 Red bell pepper (thinly sliced)
• 2 Shallot (minced)
• 2 cloves Garlic (minced)
• 1/2 cup Black olives (pitted)
• 1 tbsp Capers
• 1 tsp Balsamic vinegar (optional for finish)
• 8 slices Crusty bread or crostini (to serve)

Instructions

1. Warm a large skillet over medium heat and add olive oil.
2. Sear chorizo slices 2–3 minutes per side until browned; transfer to a plate. (6 min)
3. In the same skillet, soften shallot and garlic 1–2 minutes. Add red pepper and cook until just tender, about 3 minutes. (3 min)
4. Stir in sobrasada until it begins to melt and coat the vegetables, about 1 minute. (1 min)
5. Add olives, capers and balsamic (if using). Return chorizo to pan and warm through 1–2 minutes. (2 min)
6. Arrange bresaola slices in the skillet to create a bed, spoon warm cured-meat mix over and around. Heat briefly just to warm the bresaola without cooking through, 1–2 minutes. (2 min)
7. Finish with a quick drizzle of olive oil or a splash more balsamic. Serve with crostini on the side.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.