dates these days are over. Exceeding them started with the typical business dinner, and from that day is a non-stop until the roulade of Kings. But is there, you know. In my case began last week with dinner, dancing, more dancing, and after lunch. We are "asynchronous" and we have no end. The fact is that my "compis" were left convinced by a servant to go to lunch one platazo those having the "Bar Pinotxo " Unfortunately at times that we had only presented Juanito pastries and lattes, we sat in fear at these times. Anyway, I to say that despite the disappointment of not being able to get us between chest and back a cap-i pota "or a" squid in its ink, "we did not go with a bad taste in mouth, for the kindness of this man never ceases to amaze and went pleasantly satisfied, if not for the food, whether by the friendliness extended to us, given our pints at this hour of the morning were not as fashionable.
So when I recovered from the excesses could not do anything to prepare a Chickpeas with black pudding, as explained (although with some, minimal, other variants) in his book.
The ingredients are these:
Heat the oil and fry the bacon until crisp, reserving. In the same oil is put to fry the onion, when it is soft and golden add the garlic and parsley, you missed a bit and add the chopped sausage and continue to sauté. (In this case I quilted in the chopper because the sausage I had was a bit consistent. If it's tender, the book says that will be crumbling until it is broken) then add the chickpeas, mix well with the rest of the ingredients and putting emplatado bacon, a few drops of olive oil and a little Maldon salt. LRK
.
So when I recovered from the excesses could not do anything to prepare a Chickpeas with black pudding, as explained (although with some, minimal, other variants) in his book.
The ingredients are these:
- 250 gr. cooked chickpeas
- 1 crumbled black sausage (I try to chop in food processor)
- 2 small onions cut
- Some pieces (which supports cholesterol each) streaky bacon cut short
- 1 clove garlic
- A sprig of parsley
- Oil
- Maldon salt.
Heat the oil and fry the bacon until crisp, reserving. In the same oil is put to fry the onion, when it is soft and golden add the garlic and parsley, you missed a bit and add the chopped sausage and continue to sauté. (In this case I quilted in the chopper because the sausage I had was a bit consistent. If it's tender, the book says that will be crumbling until it is broken) then add the chickpeas, mix well with the rest of the ingredients and putting emplatado bacon, a few drops of olive oil and a little Maldon salt. LRK
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