Fried Black Pudding
Spanish morcilla - black pudding - is the first sausage to be made from the
freshly killed pig and is very popular throughout Spain. It is flavored with
spices and herbs, usually including garlic and oregano, and has a wonderfully
rich, spicy taste.
- 1 tablespoon
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon
- 8 oz
morcilla (black pudding ), cut into 12 thick slices
- 12 slices of French bread
- 2 tablespoons
- Sugar, to taste
- Salt and ground black pepper
- Chopped fresh oregano, to garnish
Heat the olive oil in a large frying pan and fry the sliced onion, garlic,
oregano and paprika for 7-8 minutes until the onion is softened and has turned
Add the slices of black pudding, then increase the heat and cook them for 3
minutes, without stirring. Turn them over carefully with a spatula and cook for
a further 3 minutes until crisp.
Arrange the rounds of bread on a large serving plate and to each with a slice
of black pudding. Stir the sherry into the onions and add a little sugar to
Heat, swirling the mixture around the pan until bubbling, then season with
salt and black pepper.
Spoon a little of the onion mixture on top of each slice of black pudding.
Scatter the oregano over, and serve.
Agricola La Bastida - Tierra - Crianza 2003
COMPOSITION: 90% Tempranillo, 5% Graciano, 5% Garnacha
An ideal accompaniment to stewed blue fish, white and red meat dishes, and small
Cherry red color with bluish fringe.
Intense aromas of fruit and spice. Overtones of vanilla and cinnamon. The palate
is deep and full-flavored, pleasant with a long persistent finish.
Alto Moncayo 2003
Region: Campo de Borja - Rating: 93 - 'spectacular'
COMPOSITION: 100% Garnacha
'The estate's mid-level effort is the fairly priced Alto Moncayo. This wine is
spectacular, and represents the perfect foil for grilled steak. The 2003 Alto
Moncayo (aged in new French and American oak, and bottled unfiltered) boasts an
inky/ruby/purple hue as well as a sweet perfume of blackberries and toasty oak,
an opulent, fleshy, fruity palate, plenty of muscle and potency, and a long,
heady, silky finish. It should drink well for 6-10 years. 93 points.'
--- Robert Parker, The Wine Advocate
ABOUT THE PRODUCER:
The grapes for this wine come from 62 hectares (153.2 acres) of 35-92 year
old Garnacha vines.
The vines are trained in the vaso system and undergo vigorous canopy
management and green harvest during the maturation process beginning in June and
finishing in August/September. Vinification process begins in the vineyard where
only the most perfectly mature bunches are selected beginning at the end of
September and finishing 15th to 20th of October. The fully matured bunches are
harvested into small boxes to prevent crushing, and taken to triage tables at
the winery. The famous Australian winemaker, Chris Ringland, oversees the
The selected grapes are placed into small open vat fermenters that hold 4
tons per batch. The must is basket pressed. The wine was aged in new French and
American oak barrels from October 2002 to March 2004. It was bottled unfiltered
in June 2004.
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