Alberto Chicote Style Brava Sauce with Thermomix

We put the garlic and chillies in the glass. We chop for 4 seconds at speed 5. We lower the remains from the walls with the spatula.

Add the extra virgin olive oil and fry for 10 minutes at 120°C, spoon speed, without a beaker to promote evaporation.

Add the red onion and chop for 5 seconds at speed 5. Sauté for 15 minutes at 120°C, speed 1. If it is not browned well, add 5 more minutes.

We add the flour, the sweet paprika and the hot paprika. Sauté for 3 minutes at 100°C, speed 1, making sure the paprika does not burn.

We pour the white wine and program 2 minutes at Varoma temperature, speed 1, without a beaker to completely evaporate the alcohol.

We add the ham or cooked broth. We program 30 minutes at 100°C, speed 1. We place the basket on the lid instead of the beaker to avoid splashes.

We wait about 5 minutes for the temperature to drop slightly. Blend for 1 minute at progressive speed 5-10, gradually increasing the speed.

We pass the sauce through a fine strainer, pressing well to take advantage of all the flavor. We return the sauce to the glass, taste and adjust the salt if necessary.

We program 2 minutes at 100°C, speed 1 so that it boils again and is ready to serve or preserve.

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