Black Pudding, Spinach, Mushroom Fritatta – Wednesday Weekly Recipe post

Black Pudding, Spinach & Mushroom Fritatta

” !!!??? Black Pudding???, (??WTF??)  I thought it was Salami  ”  cori

THIS, was a first for me. The husband brought home this lovely looking package of meat, which I initially thought was salami.. upon further review, I read that it was “black pudding” (!?wtf!?) ..Sooo..STRAIGHT to Google I went,. Initially, I was grossed out…I realized what it was, eeek…umm yah,  a mixture with pigs, (or ox blood), (!!!???!!!) whaaaaat??!!  ugh-I have to admit, at first I shuddered, but then realizing, that I would be THE WORST hypocrite of all time, had I not at least TRIED it, ( re: “trying’ means preparing, AND eating ).. So, I DID,  😉 and quite frankly, I am GLAD I did 😉 it was actually REALLY good, I will actually visit this delicacy again in the future….. However, for the faint of heart, I won’t EVER judge you, ( and please don’t judge me..lol) SO, that being said,  feel free to modify if need be, the fritatta is pretty easy going. You may substitute any ground sausage, or beef, or simply leave it vegetarian 😉  Bon Appetit!

blkfrt

 

The Stuff you need :

  • 3-4 TBS extra virgin olive oil
  • 2 portions black pudding
  • 2 small (red or gold) shallots diced finely
  • 6 nice sized mushrooms sliced, and halved
  • Hearty handful of fresh baby spinach
  • Salt and pepper to taste
  • 6 eggs
  • Handful of shredded mozzerella
  • Small bunch fresh parsley, chopped

What to do with the Stuff:

  • Melt the butter in a frying pan
  • Remove the skin from the black pudding and crumble into the hot butter
  • Add Shallots, and saute’ until well blended, and pudding browns
  • Add mushrooms, and saute’ in with mixture until just soft
  • Add Spinach, continue cooking until it starts to wilt
  • Break the eggs into a small bowl and whisk with a splash of milk
  • Roughly chop the parsley & stir into the eggs and pour into pan
  • Lift sides and start to cook bottom, lifting, and letting the bottom cook well
  • Cook over low heat till the bottom has formed a golden bottom
  • under broiler
  • The center will probably still be very moist
  • Heat an overhead grill
  • Lift the pan from the heat and slip it under the grill
  • Top pan with shredded mozzerella, watch closely until eggs have set, cheese has melted, and the top is lightly browned
  • Cut into wedges and serve.

 

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