Black pudding with carrots, a great stew

Black pudding with carrots, a great stew

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We already know that red meat is rich in quality protein and iron that helps improve states of anemia. But they also provide the body with potassium, phosphorus and zinc, and are an excellent source of B vitamins such as folic acid, B12, B1, B2 and B5.

So today we propose a stew with black pudding meat, one of the cheapest meats, with carrots. Try and enjoy.

Difficulty: Easy Time: +60 min.

INGREDIENTS (4 people):- 700 g of veal blood sausage
- 300 g of carrots
- 1 onion
- 3 tomatoes
- 2 garlic
- 4 dl of red wine
- 1 dl of extra virgin olive oil
- Paprika
- Laurel
- Parsley
- Salt
- Pepper


Chop and pepper the blood sausage. Put a casserole on the fire with 5 tablespoons of olive oil. Sauté the meat, over high heat, until it browns. Remove and reserve.

Add the onion and garlic to the casserole chopped 5 minutes later, carrots, peeled and sliced, paprika, bay leaf and meat. Add the tomato, diced, and the wine. Lower the heat to a minimum until the liquid is reduced by more than half. Then, add 3 dl of water, cover and cook 2 or 3 hours until the meat is tender and jelly.

Saute in a pan with mushrooms. Add, 1 dl of olive oil, 1 dl of vinegar and 1 dl of white wine. Leave on low heat for 30 minutes.

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