AuthorRedpost MediaCategoryDinner, Lunch, Spring, SummerOur 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
1
Chop cavalo nero into bite sized pieces and blanch for 4 minutes in salted water. Drain and keep the water
2
Melt the butter in a pan, add the garlic and gently fry for a couple of minutes.
3
Slit the black pudding skin and peel off. Roughly Chop the pudding and add to the frying pan. Fry for five minutes
4
Add the cabbage, stock and vinegar and mix together. Lid and keep warm.
5
Bring the cabbage water to the boil and cook the pasta according to instructions.
6
Drain leaving a little water and fold in the black pudding mix and Parmesan. Check seasoning and serve.
Ingredients
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