Black Pudding & Cavalo Nero Pasta

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

Yields1 Serving
 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

Directions

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.

Black Pudding & Cavalo Nero Pasta
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