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What You Need:
(To Serve: 8)
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2 tablespoons butter
4 scallions, including 2 inches of green top, cut into 1-inch lengths
½ cup finely chopped onions
5 tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or 1 2/3 cups chopped, drained, and canned Italian plum tomatoes
½ cup heavy cream
1 teaspoon finely chopped fresh coriander (cilantro)
¼ teaspoon dried oregano
Pinch of ground cumin seeds
½ teaspoon salt
Freshly ground black pepper
1 cup freshly grated fresh mozzarella or Munster cheese
8 large potatoes, peeled and boiled
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the butter over moderate heat. When the foam subsides, add the scallions and onions, and cook them, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown.
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2. Add the tomatoes and cook, stirring, for 5 minutes. Add the cream, coriander, oregano, cumin, salt and a few grindings of pepper, and, stirring constantly, drop in the cheese.
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3. Cook, stirring, until the cheese melts. Traditionally, "chorreada" sauce is served over boiled potatoes (or cooked string beans) and often accompanies sobrebarriga.
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