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

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