AuthorRedpost MediaCategoryDinner, Lunch, Spring, SummerOur black pudding is the best – not only for breakfast but for supper too.
Chop cavalo nero into bite sized pieces and blanch for 4 minutes in salted water. Drain and keep the water
Melt the butter in a pan, add the garlic and gently fry for a couple of minutes.
Slit the black pudding skin and peel off. Roughly Chop the pudding and add to the frying pan. Fry for five minutes
Add the cabbage, stock and vinegar and mix together. Lid and keep warm.
Bring the cabbage water to the boil and cook the pasta according to instructions.
Drain leaving a little water and fold in the black pudding mix and Parmesan. Check seasoning and serve.
Ingredients
Directions
Chop cavalo nero into bite sized pieces and blanch for 4 minutes in salted water. Drain and keep the water
Melt the butter in a pan, add the garlic and gently fry for a couple of minutes.
Slit the black pudding skin and peel off. Roughly Chop the pudding and add to the frying pan. Fry for five minutes
Add the cabbage, stock and vinegar and mix together. Lid and keep warm.
Bring the cabbage water to the boil and cook the pasta according to instructions.
Drain leaving a little water and fold in the black pudding mix and Parmesan. Check seasoning and serve.