This authentic Canarian tapa combines the deep, earthy flavors of morcilla (blood sausage) with a smooth, savory sweet potato purée. The dish is elevated by the addition of sherry-soaked currants and toasted pine nuts, offering a delightful contrast of sweet and savory notes. The sweetness of the fruit balances the richness of the sausage, while the nutty crunch adds texture. It is traditionally served on grilled baguette slices, making it a perfect starter for a Mediterranean feast. Ideal for tapas nights or as a sophisticated appetizer, this recipe brings the warmth of the Canary Islands to your table. The combination of textures and flavors creates a memorable culinary experience that is both comforting and elegant.
Morcilla With Raisins And Pine Nuts (Canarias
Description
This authentic Canarian tapa combines the deep, earthy flavors of morcilla (blood sausage) with a smooth, savory sweet potato purée. The dish is elevated by the addition of sherry-soaked currants and toasted pine nuts, offering a delightful contrast of sweet and savory notes. The sweetness of the fruit balances the richness of the sausage, while the nutty crunch adds texture. It is traditionally served on grilled baguette slices, making it a perfect starter for a Mediterranean feast. Ideal for tapas nights or as a sophisticated appetizer, this recipe brings the warmth of the Canary Islands to your table. The combination of textures and flavors creates a memorable culinary experience that is both comforting and elegant.Ingredients
Directions
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Place the sweet potato cubes in a pot of salted water and bring to a boil. Cook until very soft, about 15-20 minutes.
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While the potato cooks, soak the currants in the sweet sherry for 20 minutes to plump them up.
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Drain the boiled sweet potatoes and mash them into a smooth purée.
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Stir the sherry vinegar, paprika, salt, and pepper into the sweet potato purée until well combined. Set aside.
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Slice the morcilla into 1/2-inch thick rounds.
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Heat the olive oil in a 12-inch nonstick pan over medium-high heat until shimmering.
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Add the morcilla slices to the pan and sauté until golden brown and the fat begins to render, about 2 minutes per side.
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Drain excess fat from the pan, leaving about a tablespoon of oil.
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Add the soaked currants, their soaking liquid, and the pine nuts to the pan with the morcilla.
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Cook for 2-3 minutes until the liquid reduces and dissipates, and the pine nuts are lightly toasted.
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Grill or toast the baguette slices until crisp and golden.
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Serve the morcilla mixture spooned over the grilled baguette slices, accompanied by the sweet potato purée.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 21.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Morcilla can vary in texture depending on the region; Spanish morcilla is often softer than other varieties. Handle gently when slicing.
For a vegetarian alternative, you can use high-quality plant-based blood sausage substitutes, though the flavor profile will differ.
Toasting the pine nuts separately in a dry pan before adding them to the dish ensures they don't burn and adds extra crunch.
This dish pairs excellently with a dry sherry or a light Spanish white wine.
