Morcilla con Piquillos | Black Pudding with Sweet Peppers

morcilla

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat and calories while maintaining flavor.

piquillo peppers

🥗Healthier: roasted red peppers

💰Cheaper: canned bell peppers

Roasted red peppers provide similar sweetness and texture.

Peel the apples and remove any damaged ends.

Cut the apples into uniform pieces for even cooking.

Place the apple pieces in a small saucepan with cinnamon and sugar.

Slice the morcilla black pudding into about 3 cm slices.

Peel and finely chop the garlic clove.

Finely chop the chive with a sharp knife to avoid bruising the herbs.

Rinse the piquillo peppers under cold water, cut them open, and remove any seeds.

Cut the piquillo peppers into thin julienne strips.

Place the apple saucepan over low heat and cover with a lid.

After 5 minutes, stir the apples and add a little water and a drizzle of extra virgin olive oil, then cover again and cook for another 6-7 minutes until soft.

Blend the cooked apples into a fine puree.

In a separate saucepan over medium heat, drizzle extra virgin olive oil and add the finely chopped garlic, frying for about 30 seconds.

Add the thinly sliced piquillo peppers to the garlic and sauté for about 3 minutes.

Season the peppers with salt, black pepper, and add muscovado sugar, letting them stew and caramelize for a few more minutes.

Place another frying pan over high heat with a generous amount of mild olive oil.

Carefully add the slices of black pudding and cook for about 2 minutes on each side until crispy and heated through.

Drain the black pudding on kitchen paper and drain the piquillo peppers as well.

On a plate, make four dots of the apple puree in a straight line.

Place each slice of fried black pudding over the apple puree dots as a bed.

Finish by placing the piquillo peppers over each slice of black pudding and drizzle the juices from the peppers over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens