Here's a simple and delicious recipe for those spring and summer appetizers. What drink would you most like to pair it with? 😉
30 min
4 pax
Easy
Finely chop the peeled garlic cloves and sauté them lightly with a little olive oil over medium heat.
Add the chopped pistachios to the pan (reserving a few whole ones for presentation).
Next, we also add the black pudding without skin and in pieces and with the help of a wooden spoon, we break it up, so that it mixes well and cooks.
We remove the pan from the heat and with two spoons, we make balls of black pudding of about 25 grams and we pass them one by one through a bowl of flour.
Then, without having excess flour, we dip them in the beaten egg and finally, after draining the egg, we coat them in breadcrumbs and shape them a little.
We heat the sunflower oil and when it is hot, we add our black pudding balls, until they are nice and crispy and have a nice golden color.
We drained the oil on absorbent paper and then proceeded to plate the dish.
FINISHED DISH:
On a flat plate we place 5 dots of apple cream and on 3 of these dots, we place 3 balls of crispy black pudding.
We add a touch of aioli on top of them.
We finished with a little lemon salt, sesame seeds, and a sprig of fresh parsley.
– We'll have the apple cream and the aioli already made, ready to use.
– If not, we'll make a traditional aioli, as we've already done in several recipes.
– And for the apple puree: We'll use Granny Smith or Reinette apples, peeled and chopped (cored), in a saucepan with a knob of butter over low heat until the apples are soft. Then we'll blend them until we get a smooth, light cream. To prevent oxidation, we'll add a splash of lime juice, which will not only prevent browning but also add freshness and a citrus flavor. We can also add a cinnamon stick, which we'll remove before blending.
