Morcilla With Raisins And Pine Nuts (Canarias)
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Morcilla With Raisins And Pine Nuts (Canarias)
  Raisins    Nuts  
Last updated 6/12/2012 12:59:54 AM. Recipe ID 22906. Report a problem with this recipe.
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      Title: Morcilla with raisins and pine nuts (canarias)
 Categories: Molto
      Yield: 4 Servings
 
      1 lg Sweet potato, peeled and cut
           Into 1/2inch cubes
      2 tb Sherry vinegar
      2 tb Paprika
           Salt and pepper
      2 tb Currants
    1/2 c  Sweet sherry
      2 tb Extra virgin olive oil
      1 lb Morcilla blood sausage
      2 tb Pine nuts
      1    Inch thick slices of
           Baguette, sliced on diagonal
           Grilled
 
  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
  




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Recipe ID 22906 (Apr 03, 2005)

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