Name: Beet Leaves Stuffed with Morcilla (Hojas de Remolacha Rellenas con Morcilla)
Yield: Serves 6 as a tapa
Cuisine: Spanish
Ingredients: 8 ounces fully cooked blood sausage, such as Spanish morcilla without rice or boudin noir; 2 to 3 tablespoons unsalted butter; 6 to 7 tablespoons light, flavorless oil, such as sunflower oil; 2 tablespoons cider vinegar; Coarse salt (kosher or sea) and freshly ground black pepper; 1 large Granny Smith apple, peeled, cored, and grated; 2 teaspoons honey; 1 medium-size pink grapefruit; 12 large beet leaves, stemmed, tough center vein trimmed

Preparation info

Serves
6
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

At the Michelin three-star restaurant Arzak in San Sebastián, every amuse-guele arrives looking like a prettily wrapped gift. And although it’s the height of bad manners to ask for seconds of a giveaway appetizer, the beet leaves stuffed with blood sausage and apples were so incredible I swallowed my pride, took a deep breath, and begged for more. The good news? The recipe turned out to be simple enough to reproduce at home. At Arzak, the beet leaf packages are served upright on a pl