Black Pudding & Cavalo Nero Pasta

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November 4, 2016

Our black pudding is the best – not only for breakfast but for supper too.


300gms black pudding

200gms cavalo nero

1 clove garlic - finely chopped

25gms butter

50mls beef stock

25mls balsamic vinegar

3 heaped tbsps freshly grated Parmesan

200gms spelt penne


1Chop cavalo nero into bite sized pieces and blanch for 4 minutes in salted water. Drain and keep the water

2Melt the butter in a pan, add the garlic and gently fry for a couple of minutes.

3Slit the black pudding skin and peel off. Roughly Chop the pudding and add to the frying pan. Fry for five minutes

4Add the cabbage, stock and vinegar and mix together. Lid and keep warm.

5Bring the cabbage water to the boil and cook the pasta according to instructions.

6Drain leaving a little water and fold in the black pudding mix and Parmesan. Check seasoning and serve.