Cooking for large number's of people sometimes has it's benefits. It normally mean's that there are plenty of leftovers after cooking at events, whether it be actual leftovers or surplus ingredients, there is always something left over. The struggle is sometimes what to do with the leftovers. So after a hectic week of secret suppers at The Nursery Festival and with a lovely group of women containing a soon to be bride, I was left with a load of Black Pudding and Salsa Verde. Rather than adding to the ever growing food waste mountain, it only seemed right to try and conjure up a magnificent meal from the leftovers of others.
Now I love a bit of black pudding every now and again, but find that I mainly use it for weekend lazy breakfasts, especially my favourite, Breakfast of champions. After rediscovering Andrew Pern's book Black Pudding and Foie Gras in a recent clean up, I thought it was time to be a bit more adventurous with the black pudding and use it in a Monday night Supper for me and the flatmate.
Black Pudding and Chilli Pasta
Brown onion finely diced
3 cloves of garlic finely diced
1 red chilli
Half a ring of Black pudding thickly sliced
About 5 good tablespoons of Salsa Verde
200-250g of Spaghetti (depends how hungry you are feeling, and to be honest I never weigh pasta out I just do it by judgement)
Maldon Sea Salt
Freshly Ground Pepper
1. First start by heating up some olive oil in a heavy based saucepan, once hot add onions and then garlic and let them soften slowly
2. Put another pan on full of salted water and bring to the boil for the pasta
3. Add finely diced Chilli to the onions and garlic and sweat for a few moments.
4. Place spaghetti into the pan of boiling salted water and cook as directed on the packet, preferably until al dente
5. Once Spaghetti is pan of simmering water, crumble the black pudding in to the onion, garlic and chilli mix and gently fry, until the pasta is cooked .
6. Drain the cooked pasta and return to the pan.
7. Add the pasta to the black pudding and onion mix and then combine together.
8. Then spoon in the salsa verde into the pasta, mix thoroughly once again and serve
It was a joy to discover that the dish contain the right balance of heat from the chilli, herby goodness from the Salsa Verde and earthiness from the Black Pudding. We enjoyed the pasta with a bottle of young Portuguese Vino Verde which proved to be the perfect accompaniment for this unusual offally pasta dish