Blood sausage is better than it sounds
The other day, I bought morcilla -- the polite Spanish name for blood sausage -- at the Spanish Table to make the intriguing Moro recipe for migas, which the authors describe as a thrifty and traditional way to use up stale bread.
You fry onions, green peppers, and pancetta in olive oil and 100 grams of lard, which, if you can't visualize it, is a hunk the size of a man's fist. That's a lot of lard. When the onions and peppers are soft and caramelized, you pour this fatty melange over chunks of bread and add the morcilla.
Bake. Top each serving with one or two poached eggs.
Looks like hash.
Morcilla, which is made from beef blood and onions, could be perceived as gross. It isn't gross, it's rich and satisfying. Like stuffing, the whole migas ensemble was crispy in places, and delectably soggy and melty in others, delicious and greasy, or delicious BUT greasy, I haven't figured out which. The first night I was unequivocally enthusiastic; we had the leftovers for dinner the next night and afterwards I felt like I needed to drink a big glass of ice cold vinegar.
I also served chard, blanched and dressed in oil and lemon juice, per the basic Moro recipe.
Pretty. Not so pretty in the finished dish, but tasty and healthy.
In other news, I reviewed P.D. James's new book about detective fiction here. It's an impressive and fascinating book, but will probably only appeal to fans of detective fiction. I interviewed James for a story many years ago. She was patient with my endless questions, forthcoming, intelligent, and an altogether lovely person. I was starstruck.
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