The Spanish have a couple of types of black pudding – the cured and dried version, which you can eat just sliced like chorizo, or the soft, fresh one. The air-dried type is a great snack that you can keep in your fridge to slice away at; or alternatively, you can serve it on toast like this with some tasty small salad leaves or with some grated or shredded apple.
4 slices of sourdough
A clove of garlic peeled
150g or so of air-dried morcilla, thinly sliced
1-2tbsp extra virgin olive oil
A handful of small salad leaves and shredded apple
Toast the sourdough bread, then drizzle on a little olive oil; rub with the peeled garlic cloves, arrange the morcilla and leaves on the bread, season and spoon over a little olive oil.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies