Morsolo

Diego Galegos tells us that “the name morsolo comes from the fusion of the name of black pudding and solo. A bite that I say what it is after dinner has eaten it. So they can enjoy it without any prejudice.” Well, to rejoice.

Chef: Diego Galegos

It is not uncommon to find a chef who specializes in one product and even less in a river fish. The name of the restaurant gives us a great clue. Pike is the nickname by which he was known sturgeon already in the Golden Age, when Ebro and Guadalquivir ascended.

Ingredients

• Star anise
• About the blood
• 500 ml of fresh sturgeon blood
• 500 g of boiled onions
• 40 g of a mixture of types of blood sausages from Ronda
• Dust tube
• 1 m synthetic housing
• One teaspoon of flour
• 100 g pineapple
• For the pineapple jam
• 100 g white sugar
• Cinnamon

Preparation

About the blood

1. In a steel bowl, add the blood, boiled onions and spices and mix everything.
2. Add a little flour so that it takes away the body. Fill the intestines by tying both ends.
3. Cook over low heat until the sausage is firm. Remove and allow to cool.
4. Hang in a cool place to air for a few days.
5. Open the intestines and make balls and cover them with a powder tube.

For the pineapple jam

1. Put everything in a saucepan and leave it on low heat for 30 minutes.
2. Book cold.

To the presentation

1. Place the morsolo ball in the center of the plate.
2. Pour a teaspoon of pineapple jam on top
3. Finish with a few tender shoots.

Thanks for reading.
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