The Butifarra amb Mongetes is a unique brunch dish, that is made with house made pork sausage that is caramelized and cooked in red wine and butter. The sausage is placed on top of sautéed baby white beans and salsa verde, and served alongside a fried egg.
- 15 ounce butiffarra (note: can use store-bought pork sausage)
- 3 ounce cooked white beans
- 2 tablespoon salsa verde (note: homemade version below, store bought works too)
- 1/4 Red small red onion
- 2 Sprig cilantro
- 1 cup red wine
- 1 tablespoon butter
- 1 Egg
- 1 tablespoon sherry vinegar
- 1 teaspoon olive oil
Homemade Salsa Verde
- 1 Bunch parsley
- 2 cup olive oil
- 1/8 Loaf of Stirato bread
- 6 Cloves of garlic
- Salt to taste
- In a rondo, sear a few butifarras on both sides until caramelized. Add red wine (about 1 cup per piece) and cook until the butifarras are cooked. Remove the butifarras from the wine and reduce the wine until all of the alcohol is cooked off. Add butter and let thicken. Remove from the rondo and put in a small sauce pan.
- In a sauté pan, add oil and when the oil is smokes add the beans (without any water). Sauté until crispy. Add salsa verde and plate on the cast iron pan.
- Plate the butifarra on top of the beans, sauce with the wine reduction.
- Cook an egg a la plancha and put on top of the butifarra.
- In a bowl, mix the red onion (cut in julienne), the cilantro, the olive oil, the sherry vinegar and a pinch of salt. Place in between the eggs and the butifarra.
- Serve with an under liner on the bottom.
- Cube bread and fry at 375 degrees until golden brown.
- Peel garlic.
- De-stem parsley.
- Take parsley, oil, garlic and bread and blend in vitaprep until thin.
- Salt to taste.
About the Chef
A native of Barcelona, Chef Marc Vidal grew up in his family¹s restaurant and learned how to cook from his grandmother. Vidal later left Spain to work at some of the most acclaimed restaurants in the world, including El Bulli and Alain Ducasse, before bringing his passion for authentic Catalan cuisine to all three locations of Boqueria. Now, he is the master of Spanish tapas both in NYC and DC, serving up authentic, inspired, and delicious small plates.