Black pudding "Christian Parra" by Anne Rozès with puree, apples and onions
As a passionate gourmet, I appreciate black puddings in all their variations and am also an enthusiastic fan of Basque cuisine, whether it comes from France or Spain.
These regions are known for their excellent regional products, of which the people are rightly proud. I find it admirable how they maintain their culinary traditions and combine them with modern techniques and innovative ideas to create unique taste experiences.
For this reason, I always enjoy going on culinary journeys of discovery and exploring the diversity of Basque cuisine.
This black pudding leaves a lasting impression. Both through its creator and through its taste. Christian Parra's black pudding still finds imitators on the tables of restaurants looking for Basque flavors, in Paris and elsewhere.
This famous black pudding "has the particularity of having little blood and would be more like a black pudding pie if you overdo it," explains Franck Rozès, owner of the Anne Rozès canning factory, who helped Christian Parra launch the commercialization of this signature recipe.
A fairly coarse mince, "good fat" and no casing, "the tin plays that role". "You just take it out, cut it into slices about 1 to 2 cm thick and put it on the plancha". Very simple.
Here is a "quick dish" for 2 people.
You need:
- 1 can of black pudding "Christian Parra " by Anne Rozès
- 1 or 2 onions
- 1 jar of Martin Pouret mustard
- 2 apples
- butter
Here is the order of my recipe, the photos explain more than 1000 words. Bon Appétit!
- Place the can of black pudding in the refrigerator for 3 hours so that the mixture firms up and is easier to divide later.
- Open the can (2 sides) and carefully press out the black pudding.
- Divide the black pudding into two equal slices.
- Braise the onions and apples in a pan (with butter)
- Push the apples and onions aside and fry the black pudding until crispy on both sides.
- I recommend mashed potatoes as a side dish.
