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.
- 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
About the blood
- In a steel bowl, add the blood, boiled onions and spices and mix everything.
- Add a little flour so that it takes away the body. Fill the intestines by tying both ends.
- Cook over low heat until the sausage is firm. Remove and allow to cool.
- Hang in a cool place to air for a few days.
- Open the intestines and make balls and cover them with a powder tube.
For the pineapple jam
- Put everything in a saucepan and leave it on low heat for 30 minutes.
- Book cold.
To the presentation
- Place the morsolo ball in the center of the plate.
- Pour a teaspoon of pineapple jam on top
- Finish with a few tender shoots.
Thanks for reading.
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