Red peppers stuffed with black pudding

Name: Red peppers stuffed with black pudding (Pimientos rellenos de morcilla)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: olive oil; 8 small red peppers (preferably piquillocan be canned) or 4 regular red peppers; 200 g (7 oz) black pudding (preferably from León); 200 g (7 oz) black pudding (preferably from León); 8 small red peppers (preferably piquillocan be canned) or 4 regular red peppers; ½ tsp ground ginger; salt and pepper to taste; 150 ml (¼ pint) milk; 75 g (2¾ oz) chickpeas, cooked and drained; 25 g (1 oz) butter; 2 tbsp flour; 1 egg, beaten; 2 leaves fresh basil, finely chopped; salt and pepper to taste; 15 g (½ oz) pine nuts

Pimientos rellenos de morcilla

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Spain offers endless varieties of black pudding, but other countries are less inventive, so find the best you can. The combination of the dark blood sausage and the fresh red pepper is quintessentially Spanish, and Albur has raised this classic dish to new heights by adding basil, ginger and pine nuts.

Ingredients

8 small red peppers (preferably piquillocan be canned) or 4 regular red peppers
olive oil
200

Europe
Spain
Madrid
Main course
Mediterranean

Method

If you are using canned piquillo peppers, just drain and halve them. If you are using raw peppers, brush them with olive oil and grill them until tender and partly black and blistered. Leave them aside until cool enough to handle, then peel off the skins, halve and seed them and set aside.
Fry the black pudding in an ungreased frying pan, breaking it int