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Morcilla With Raisins And Pine Nuts - (Canarias)


Course : Italian
Source:
Serves: 4
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Ingredients:


1 large sweet potato peeled, and cut into 1/2 inch cubes

2 tablespoons sherry vinegar

2 tablespoons paprika

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

2 tablespoons currants

1/2 cup sweet sherry

2 tablespoons extra-virgin olive oil

1 pound morcilla blood sausage

2 tablespoons pine nuts

1 loaf baguette -- sliced 1 inch thick on the diagonal -- grilled
 

Preparation / 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. Drain and reserve the soaking liquid. Heat olive oil in a 12-inch nonstick pan until smoking. Slice Morcilla into 1/2-inch thick rounds and sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16)

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