Black Pudding Cannelloni Recipe
Ingredients to make black pudding cannelloni:
- 4 sheets of cannelloni per person (already cooked and dried on a clean kitchen towel)
- Black pudding (preferably leek or onion, although we can use any other quality black pudding that is so abundant in our towns)
- Leek
- onion
- Manzoni
How to make black pudding cannelloni:
- Finely chop the leek and onion, slowly poaching them with a tablespoon of oil (no more, as there is excess fat later).
- While this is happening, we cut the blood sausage/s into pieces and put them to cook in water with a pinch of salt.
- With this we are able not only to prepare the black pudding, but also to eliminate a large part of the fat (which will remain in the water) with which the dish will be much lighter.
- After 15 minutes (approx. although this will depend on the type of blood sausage used), we remove the blood sausage from the water and crush it with a fork, incorporating it into the leek and onion sauce.
- We give the whole a few turns, incorporating 1 or 2 minutes before removing it from the heat, an apple (the green-skinned ones, which are more acidic), chopped into tiny squares.
- Once the farce is made, we fill the cannelloni sheets, placing them in a baking dish and covering them with a fried tomato sauce.
- Sprinkle grated cheese and some pine nuts on top, placing them on the hot grill for no more than 5 minutes.
