Morcilla Puttanesca…hot stuff

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Morcilla Puttanesca...hot stuff

Tonight was a time for a store cupboard piece of magic. And it happened. We all fancied something with bite, something with a kick…but the cupboards seemed bare. So…imagination kicked in…ingenuity….and I came up with this dish…which I will definitely make again.

For 4

Half a black pudding
400gm tin chopped tomatoes
1 red chilli, deseeded and chopped
Pinch of dried chilli seeds
2 cloves of garlic finely chopped
1 red pepper cut into strips
2 slices smoked bacon cut into small pieces
Small bunch of coriander chopped
Mix of borlotti beans, cannellini beans, kidney beans
Olive oil

In a wok, heat the olive oil and add the red pepper and garlic. Fry for about 2 minutes then add the red chilli, chill seeds and the bacon. Fry for a further 4 to 5 minutes. Add the tomatoes, beans and coriander. Simmer for 20 minutes until the sauce is nice and thick. Pan fry separately the black pudding and then crumble into the sauce.

Serve with steamed saffron rice. This is a winner of a dish. Simple, fragrant, tasty and rich. And cheap too!