-
1
["Roasted pepper and tomato sauce
-
2
Start by preparing your roasted bell pepper salad and, once you have it, pour about 1 cup in a cooking pot together with the tomato paste or pasatta. Bring it to a boil and let it simmer for about 5 minutes while you add the sugar to the mix. After 5 minutes, make it into a fine puree with a blender and leave it to simmer at a low heat for another 15 minutes, or until it acquires a thick consistency. Set it aside.", "Caramelised onions
-
3
Peel and julienne all the onions
-
4
Toss them into a cooking pot with a bit of oil at a medium heat and let them start cooking for 2 or 3 minutes.
-
5
Add the salt and let the onions release their water and start reducing. Now you can lower the heat to medium-low.
-
6
There's really no trick here. If you don't use sugar, let them reduce, stirring them every minute or so, for around 30 minutes or until they have a dark, caramel-like color. If you want to use sugar, them add it after 20 minutes and move constantly in order to avoid the sugar caramelising.
-
7
Once the onions have the desired color, add the balsamic vinegar and crank up the heat to maximum, moving constantly for about 3 or 4 minutes. Reserve.", "Blood sausage pudding
-
8
Remove the casings from the sausages and let them warm up a bit at room temperature.
-
9
In the meantime, toast the pine nuts in a hot pan with drop of olive oil and reserve them.
-
10
Once the sausages are at room temperature, toss them on a skillet and heat up the oil to a medium heat. Move them constantly. The fat they have -although blood sausages actually don't have much fat compared to other sausages-, will start melting and it will enable for the paste-like texture to form and at the same time, the meat will start acquiring a darker color that it's just beautiful.
-
11
Add the thyme and keep mixing the sausage together until the fat is rendered and they have the right consistency, about 5 minutes.", "Building our delicious tapa
-
12
Toast some bread in the oven or toaster. Don't make them too dark or hard, as we want to be able to bite the tapa without the bread crumbling.
-
13
Spread some of the pepper-tomato sauce over the bread. Just a little bit, because we don't want the bread to get soggy.
-
14
Add a couple of spoonfuls of the blood sausage pudding and flatten it over the bread.
-
15
Add a couple of spoonfuls of the pepper-tomato sauce.
-
16
Add some of the caramelised onion, about 2 tsp, over the sauce.
-
17
For a garnish and decoration, add some of the thyme leaves and some flakes of sea salt or Maldon on top of the tapa and, there you go!"]
