We finely cut the leek and onion, slowly pointeding it with a tablespoon of oil (no more, then well left over).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make blood cane: |
| 4 Canelón sheets per person (already cooked and dryed in a clean kitchen cloth) Morcilla (preferably leek or onion, although any other quality black sausage can serve us that abound so much in our villages) leek onion apple app |
Ingredients to make blood cane:
2. While this happens, we cut the black pudding /s in pieces and put them to cook in water with a pinch of salt.
3. With this we get not only to prepare the black pudding, but to eliminate much of the fat (which will remain in the water) with which the dish will be much lighter.
4. past 15 minutes (approx. Although this will depend on the type of blood sausage), we remove the water blood sausage and crush it with a fork, incorporating it into the leek and onion sauce.
5. We turn the set a few times, incorporating 1 or 2 minutes before removing it from the heat, an apple (of the green skin, which are more acidic), minced in tiny square.
6. Once the farce has been made, we fill the cannellón sheets, depositing them in an oven source and covering them with a fried tomato sauce.
7. We spray over grated cheese and some pine nuts, introducing them into the hot gratin no more than 5 minutes.
