The most appetizing snack has been prepared by our chef Javier Fuentes , and when you try it we are sure that it will be one of your favorites, for many reasons. It's exquisite, it's easy, it's affordable, it's IBERIAN!!!
See how it's done:
Ingredients
- 200 gr. Iberian Morcilla Torreón
- Sliced bread with poppy seeds
- 400 gr. sweet onion
- 250 gr. Granny Smith Apple
- 00 ml. of sweet wine
Elaboration
Peel the onion and cut into fine julienne strips, put a round with the butter and add the onion with a pinch of salt to release the water.
Then put it over medium heat with the pot covered and let it cook, stirring occasionally, for about 45 minutes.
Once it is very soft, remove the lid, increase the heat and let the onion settle a little. When this happens, add the sweet wine and stir until it reduces. Once reduced, remove the onion and set aside.
It is time to cut the cured blood sausage into thin slices, removing the casing, and also remove thin slices of the green apple.
Now put the slices of blood sausage in order on the chosen sliced bread, top with the apple slices in the same way and finish by stretching the sweet onion, close with the other bread and press.
Put it in a sandwich maker or in a frying pan and toast until the bread is crispy. This will also allow us to lightly cook the blood sausage inside.
Cut into triangles to hold it comfortably and prepare to taste.
