1 mid size (about 300 grams) sweet black pudding from Teror
8 fine pasta sheets, ‘masa filo’, for the top layer
Bechamel:
90 gr or 6 and a half spoonfuls of butter
90 gr or 3/4 cups of flour
pinch of salt
pinch of white pepper
pinch of nutmeg
1 litre of hot milk
Melt the butter in a pan on mid heat.
Add the pepper, salt and nutmeg, and stir in.
Add the flour and cook, stirring continuously for a minute.
Pour the hot milk and continue stirring, until the contents are smooth and fairly thick.
When the mix is of tepid warmth it is mixed together with the black pudding and then left to cool.
A shot of light olive oil
1 k of tomatoes or 6 ripe tomatoes
1 small fresh chive
pinch of salt
pinch of sweet smoked paprika
1 small spoonful of brown sugar
small glass of white wine
A few leaves of fresh basil
A few leaves of fresh thyme
200 ml of cooking cream
Cut out a cross shape of the tomatoes with a knife.
Blanch the tomatoes in boiling water for 2 minutes.
Take them back out and place them in cold water and ice for a minute.
Take off the skin, the heart and the seeds from the tomatoes.
Pour the oil into a frying pan, add the finely chopped onion and tomatoes.
Add the paprika, salt and brown sugar.
Pour the white wine all over and continue heating, allowing the water from the tomato to evaporate.
Once the water has gone, add the fresh herbs and cream.
Allow to boil for 5 minutes and stir, then turn off the heat and leave for a further 5 minutes.
Blend with a mixer, then sieve, and we are left with the tomato coating, keep on a low simmer to keep it warm.
Make 8 round balls with a mixture of the cooled off bechamel and black pudding.
With the fine pasta sheets, cut out 8 squares and brush the melted butter into them.
Place a black pudding truffle onto each square, and close each one like a bag by twisting it around itself to make the veil.
Pre-heat the oven, place the truffles in their pasta jackets and bake for 3 or 4 minutes at 190º;-200º depending on the oven.
Add the coating sauce by making a large circle in the centre of the dish and placing the black pudding truffles in their jackets on top.
Decorate to taste, and enjoy.
This dish can be decorated with a few drops of duck liver paté over each truffle when they are taken out of the oven.
Braulio Rodríguez explains to us how his recipe came about:
"Every region of Spain has its own typical cold meat selections, but Sweet Black Pudding can only be found in the Canaries, at Teror. I have always thought that there are low cost products which we don’t give the proper credit they deserve. For this reason I am a staunch defender of simple humble products, with a such a long tradition on the island, products that are in everyone’s price bracket. Black Pudding in Teror is packed full of flavour, with ingredients that go really well with it, such as raisins and almonds.
The recipe aims to dress up sweet black pudding and show it off in all its glory.”
Our 9th ‘dish-enhancing' secret ingredient
At Teror, right in the heart of Gran Canaria, they make 2 of the region’s best known varieties of cold meats: one is chorizo from Teror and the other is the superb sweet black pudding. This sweet product combines cow’s blood, lard, almonds, sweet potato and onion. The sweetness is topped off by raisins, cinnamon and aniseed, to achieve a combination of flavours able to add a dash to tables around the world and elsewhere.
Learn more about the municipality’s gastronomical production on the Teror website.
More information about traditional cold meats is available on the Fábrica Los Nueces fanpage, a small scale industrial premises right in the heart of Teror.
