Recipe Crispy Black Pudding, Garlic and Green Pistachios
This is a simple but delicious recipe for spring and summer canapés.
What drink would you have with it? ;)
Method
Finely chop the peeled garlic and sauté lightly with a little olive oil at a medium heat.
Add the chopped pistachios to the saucepan (save a few whole pistachios for presentation).
Then add the black pudding (having removed the skin) in chunks and, using a wooden spoon, break up so everything mixes and cooks well.
Remove the frying pan from the heat and, with two spoons, make balls of black pudding of around 25 g, then pass each one through a bowl of flour.
Afterwards, avoiding an excess of flour, place in the beaten eggs and, finally, after letting the egg drip off, place in the grated bread and shape.
Heat the sunflower oil and, when hot, add the balls of black pudding and cook until crispy and golden in colour.
Remove the excess oil with absorbent paper and serve.
FINISHING THE DISH:
Place 5 dots of cream of apple on a plate. Place 3 balls of crispy black pudding on top of these.
Add a little aioli on top.
Finish with a little lemon salt, sesame seeds and a sprig of fresh parsley.
CHEF'S TIPS: Miguel Ángel Mateos
- You will already have the cream of apple and the aioli prepared and ready to use.
- If you don't, make a traditional aioli as we have done in several other recipes.
- For the apple purée: use peeled and chopped Granny Smith or Reineta apples, without the cores; cook in a saucepan with some butter on a low heat until soft. Then use a food processor to blend until you have a light, smooth cream. To ensure they do not oxidise, add a drop of lime juice. In addition to preventing oxidation, this gives the cream a fresh touch and citrus flavour. You can also flavour the cream with a cinnamon stick, which should be removed before blending.