I wanted to wish everyone who celebrates the holiday a very Happy Easter! And in honor of the Easter feast I have been preparing the last few days (most of the recipes coming from my beloved Colonial Williamsburg Tavern Cookbook, a favorite spot to visit), I thought I’d share a Spanish recipe with you that calls for some SHERRY!
Fried Black Pudding
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 tsp paprika
8 oz black pudding (blood sausage, cut into 12 thick slices)
1 thin French baguette sliced into 12
2 tbsp fino sherry
sugar to taste
salt and ground black pepper
chopped fresh oregano to garnish
1.) Heat the olive oil in a large frying pan and fry the sliced onion, garlic, oregano, and paprika for 7-8 minutes until the onion is softened and has turned golden brown.
2.) Add the slices of black pudding and increase the heat and cook them for three minutes without stirring. Turn them over carefully with a spatula and cook for a further three minutes until crisp.
3.) Arrange the rounds of bread on a round serving plate and top each with a slice of black pudding. Stir the sherry into the onions and add a little sugar to taste. Heat, swirling the mixture around the pan until bubbling. Season with salt and black pepper.
4.) Spoon a little of the onion mixture onto each slice of black pudding. Scatter the oregano over and serve.
(This recipe is from The Complete Book of Tapas and Spanish Cooking by Pepita Aris)
Julie is a librarian by day, die-hard travel fanatic and writer by night. When she’s not traveling, she’s either testing out a new recipe or being a foodie in Pittsburgh. If you’re interested in seeing where she travels to or what she makes next, follow along via the links below!