Dinner, Lunch, Spring, Summer
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
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.