Ingredients:
200g Pasta
3tbsp Capers
4 cloves garlic (sliced thin)
1tbsp Chili flakes
1/2cup Olive oil
5 Strip anchovies fillet (minced)
hand full of chopped parsley
salt and pepper
Directions:
1. Cook the pasta according to package direction and before drain save at least 1 cup of pasta water to be use later on.
2. On a sauce pan pour olive then add thinly sliced garlic, chili flakes and capers.
3. Place it on a very low fire to infused the garlic on olive oil, once the garlic started to color add the minced anchovies and saute for 1 minute.
4. add the pasta together with chopped parsley and mix.
5. season it with salt and pepper then serve.
Note: If your sauce to dry for the pasta you can add the saved pasta water earlier.
Since the Embotido is made of Pork and wasn't available here in Riyadh as well, then i decided to substitute it with ground chicken breast.
the only different in this recipe is the meat that i used and the rest of ingredient is pretty similar with the traditional pork embotido, so here how to make the "Chicken Embotido"
Ingredients:
400g Ground chicken breast
2 eggs
1/2 cup Sweet pickle relish
1/2 cup Finely chopped green and red bell pepper
1 cup Raisins
1tbsp Worcestershire sauce
1/2 cup finely chopped carrots
1 Spam Classic 7oz (grated)
1/2 cup Grated parmesan cheese
1 Medium size onion chopped finely
3 Cloves garlic minced
Salt and pepper to taste
Procedure:
1. After preparing all the ingredients, mix all the ingredients in one large mixing bowl and season it with salt and pepper.
2. to taste fry at least 2tbsp of the mixture and adjust the seasoning if needed for additional.
3. once the correct balance of taste is achieve you are now ready to wrap the mixture in foil.
4. in a sheet of foil putt a desire amount of the mixture then roll and squeeze tight by turning clockwise and counter clockwise both end.
5. after wrapping all the mixture trim both end of each roll and place them on a steamer.
6. steam them for about 1 hour.
