Morcilla with raisins and pine nuts (canarias)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Sweet potato, peeled and cut |
| Into 1/2inch cubes | ||
| 2 | tablespoons | Sherry vinegar |
| 2 | tablespoons | Paprika |
| Salt and pepper | ||
| 2 | tablespoons | Currants |
| ½ | cup | Sweet sherry |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | pounds | Morcilla blood sausage |
| 2 | tablespoons | 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