- 2 ounces dry chorizo, sliced
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil
- 1 cup panko (Japanese bread crumbs)
- Freshly ground pepper
- In a food processor, mince the chorizo with the garlic. In a medium skillet, heat the olive oil. Add the chorizo mixture to the skillet and cook over moderate heat until sizzling, 30 seconds. Stir in the panko and cook, stirring, until toasted, 2 to 3 minutes. Season with salt and pepper and transfer to a bowl.