Spanish rice black pudding with caramelized apple

Spanish rice black pudding with caramelized apple

Morcilla de burgos con manzana

By
From
Spanish Made Simple
Serves
4 as a tapa

I have a weakness for black pudding (and offal in general). To me, it’s a total delicacy, so good that I don’t like to eat it too often otherwise it stops being special. I do the same with jamón ibérico. In this dish the apple and honey are the perfect match for the main event.

Ingredients

Quantity Ingredient
1 large morcilla de burgos
1 cinnamon stick
2 apples, Seeded and cut into wedges, Any variety
1 tablespoon pine nuts
1 tablespoon honey
A pinch sea salt
olive oil, For frying
bread, to serve

Method

  1. Cut the black pudding into finger-width slices and set aside
  2. Add the cinnamon stick to a frying pan over a medium heat. Add the apple wedges and cook for at least 3 minutes on each side, adding the pine nuts to the pan for the last 3 minutes. Drizzle the honey into the pan and continue to cook until the apples are lightly caramelized. Season with a pinch of salt.
  3. Heat a generous drizzle of olive oil in a separate pan over a high heat and cook the black pudding slices for 2 minutes on each side so that the edges are crispy.
  4. Serve together on a plate and enjoy with lots of good bread.
Tags:
Spanish
simple
weekday
tapas
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