Fat Tuesday

The season is approaching when New Yorkers who prayed for summer all winter remember its much too hot in the summer and flee. Barcelona– no, not the city in Spain– is a great destination a short train ride away from the city. Barcelona Restaurant has expanded to several locations in Connecticut, but the original tapas bar is in South Norwalk, CT. The SoNo downtown neighborhood is right off the Metro-North New Haven line stop, and its brick buildings have been restored to house cool restaurants and bars right on the Norwalk Harbor. Or you can make this little dish at home.

Serves 4-6

1 Tbsp olive oil
2 pounds smoked Spanish chorizo, cut on the diagonal into slices about 1/4 inch thick
3 cloves garlic, minced
2 cups dried white Turkish figs, stemmed and quartered
1 1/4 cups sherry vinegar
2/3 cup balsamic vinegar
1 cup packed dark brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
3 cloves

1. In a large sauté pan, heat the olive oil over medium high heat for about 1 minute. Working in batches, sear the chorizo and garlic for 2-3 minutes, turning the sausage once during cooking. Set sausage aside.

2. Put the figs in a medium saucepan with the vinegars, brown sugar, water, cinnamon cloves. Bring to a simmer over medium heat and cook for about 10 minutes, adjusting the heat up or down to maintain the simmer.

3. Divide the chorizo among 6 bowls. Pour the figs and the pan sauce over the chorizo and serve piping hot.

The Barcelona Cookbook. Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody. Kansas City: Andrews McMeel publishing, LLC. 2009. pg. 86.

Barcelona SoNo
63.65 N. Main St.
S. Norwalk, CT 06854
Tel: 203.899.0088