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In this recipe from fresh pasta the goodness of the Italian tradition is combined with an ingredient that those of us who do not live in Spain miss a lot: blood sausage.
If there is any advantage to making fresh pasta at home, it is that we can fill it with whatever we want. I wanted to prepare it with black pudding and caramelized onion. The idea was given to me by my brother months ago when he sent me by e-mail a photo showing the packaging of a new product: fresh pasta stuffed with blood sausage… he's no more! I thought. And here it is. We have enjoyed it because we know that, in the country of pasta, we will not find anything like it: it is an exclusive dish from “casa nostra”.
In this link you will find the recipe for the fresh pasta what can you Fill with today's preparation or whatever you want.
Fresh pasta with blood sausage and caramelized onion
Original fresh pasta stuffed with blood sausage and caramelised onion that goes very well with a fresh or creamy cheese as a side dish
- Ascen Jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 350
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- Fresh egg pasta
- 530 g of onion already cleaned
- 50 g of brandy
- 50 g of extra virgin olive oil
- 50 g brown sugar
- 15 g of liquid caramel
- Sal Island
- Pepper (optional)
- 250 g of black pudding from burgos
- Fresh cheese or ricotta or goat cheese to accompany
Preparation
We start by preparing the filling. We put the peeled and quartered onions in the glass. We chop them during 10 seconds at speed 4.
We put the butterfly on the blades (if necessary we remove the onion for a moment so that it fits well). We add the brandy, the oil and the brown sugar. We program 35 minutes, varoma temperature, spoon speed.
At the end of the time we add the caramel and a pinch of salt and pepper. We program 3 minutes, temperature 100º, speed 1.
We put our caramelized onion in a bowl.
Without having to wash the glass, we add the skinless blood sausage and slightly crumbled with our hands. We program 2 minutes, 100º, speed 2, in order to sauté it a little. Add the onion and mix everything for a few seconds with a left turn, spoon speed. We put that mixture in the basket.
While our filling is cooling, we prepare the fresh pasta following the steps and advice that we gave in this recipe.
Once the pasta is stretched, we give it the shape we prefer. If you dare to do what I did, you can follow the photos that I put below to prepare them. But you can give it another, simpler way like the tortelli that we made in the other recipe or make half moons (as if they were the typical empanadillas).
Cook the fresh pasta in plenty of boiling water with a little salt. It will be ready in a few minutes.
We serve immediately with a drizzle of olive oil and our favorite fresh or cream cheese (robiola, goat cheese ... or even cottage cheese).
Equivalences with TM21
More information - Fresh egg pasta