Name: Morcilla with Raisins And Pine Nuts - (Canarias)
Ingredients: 1 lg Sweet potato; peeled, and; Cut into 1/2" cubes; 2 tb Sherry vinegar; 2 tb Paprika; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Currants; 1/2 c Sweet sherry; 2 tb Extra-virgin olive oil; 1 lb Morcilla blood sausage; 2 tb Pine nuts; Baguette; sliced 1" thick; On the diagonal; grilled

Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Grains		Med02	4	servings

INGREDIENTS

1	lg	Sweet potato; peeled, and
		Cut into 1/2" cubes
2	tb	Sherry vinegar
2	tb	Paprika
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Currants
1/2	c	Sweet sherry
2	tb	Extra-virgin olive oil
1	lb	Morcilla blood sausage
2	tb	Pine nuts
		Baguette; sliced 1" thick
		On the diagonal; grilled

INSTRUCTIONS

Boil sweet potato in salted water until very soft. Drain and mash into
puree. Add vinegar, paprika and season with salt and pepper. Soak currants
in sweet sherry for 20 minutes. Drain and reserve the soaking liquid. Heat
olive oil in a 12-inch nonstick pan until smoking. Slice Morcilla into
1/2-inch thick rounds and saute until golden brown and fat is flowing out,
about 2 minutes. Turn and repeat. Drain fat from pan, add currents, sherry
from soaking and pine nuts. Cook until liquid dissipates and serve over
grilled bread. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B16 broadcast 06-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
06-24-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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