Morcilla With Raisins And Pine Nuts (canarias) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Sweet potato, peeled and cut
Into 1/2inch cubes,
2 tbsp: Sherry vinegar,
2 tbsp: Paprika,
Salt and pepper,
2 tbsp: Currants,
1/2 cup: Sweet sherry,
2 tbsp: Extra virgin olive oil,
1 lbs: Morcilla blood sausage,
2 tbsp: Pine nuts,
1 Inch thick: slices of,
Baguette, sliced on diagonal
Grilled,
Directions:
Boil sweet potato in salted water until very soft. Drain and mash into
puree. Add vinegar, paprika and season with salt and pepper. Soak
currants in sweet sherry for 20 minutes. Reserve soaking liquid.
Drain and reserve the liquid. Heat olive oil in a 12inch nonstick pan
until smoking. Slice Morcilla into 1/2inch thick rounds and saute
until golden brown and fat is flowing out, about 2 minutes. Turn and
repeat. Drain fat from pan, add currents, sherry from soaking and
pine nuts. Cook until liquid dissipates and serve over grilled bread.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1B16
Source from luhu.jp
puree. Add vinegar, paprika and season with salt and pepper. Soak
currants in sweet sherry for 20 minutes. Reserve soaking liquid.
Drain and reserve the liquid. Heat olive oil in a 12inch nonstick pan
until smoking. Slice Morcilla into 1/2inch thick rounds and saute
until golden brown and fat is flowing out, about 2 minutes. Turn and
repeat. Drain fat from pan, add currents, sherry from soaking and
pine nuts. Cook until liquid dissipates and serve over grilled bread.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1B16
Source from luhu.jp
Tags
Molto