Morcilla With Raisins And Pine Nuts – (canarias)

[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Grains		Med02	4	Servings

INGREDIENTS

1		Sweet potato, peeled and
		Cut into 1/2" cubes
2	T	Sherry vinegar
2	T	Paprika
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Currants
1/2	c	Sweet sherry
2	T	Extra-virgin olive oil
1	lb	Morcilla blood sausage
2	T	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 -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-24-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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