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Friday night I had my good friend Curtis over for dinner. I made a dish which one usually would not think of serving to friends for dinner, unless they are Latino, Swabian, Austrian (or in any other way weird) 🙂
But honestly, serving Morcilla (Blutwurst, Blood pudding, Blood Sausage, Boudin Noir) to guests requires that you either know their taste in food very well or that you are silly and take a great risk and probably end up ordering take-out pizza:-)
However, Curtis was happy with the dish and so were Bella and I. I actually thought it was wonderful and very special.
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Bon Appetit ! Life is Good !
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For the 1907 Movie “La Course A La Saucisse”, click here
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Morcilla And Garbanzos
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Morcilla
Image property of :
La Course à la Saucisse
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Preparation :
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saute dice onions in garlic oil, add morcilla, saute until sausages dissolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heated through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper
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saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper
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add two generous slices of avocado to hot serving plate
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top with morcilla ragout
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top with sauteed potatoes, top potatoes with caramelized onions and sliced scallions
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ChefsOpinion 