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diff --git a/content/w/4-morcilla-de-verano.md b/content/w/4-morcilla-de-verano.md new file mode 100644 index 0000000..42c118b --- /dev/null +++ b/content/w/4-morcilla-de-verano.md @@ -0,0 +1,34 @@ ++++ +title = "Morcilla de Verano Recipe (Eggplant Dip)" +date = 2025-08-21 +[taxonomies] +tags = ["food", "spanish cuisine"] ++++ + +# Morcilla de Verano + +The name of this dish from the Murcia region of Spain translates to "summer +morcilla", named after its resemblance to the filling of a type of blood sausage called +morcilla. In spite of its name, this is a meat-free recipe, made by stewing down eggplant +into a deliciously savory dip with a soft spreadable texture. + + + +# Ingredients + +- **olive oil** +- **1 onion** (chopped small) +- **2 medium eggplants** (cubed) +- **pine nuts** (since they're expensive, can sub for chopped walnuts or other nuts) +- **~100ml white wine** +- **salt, black pepper, oregano** (optionally, to taste: cinnamon, paprika, maybe cumin) + +# Recipe + +1. In a pan, **toast the pine nuts** until fragrant. Reserve. +2. **Heat up olive oil** in a pan and add the **onion**, **sautée** over medium-low (10~15m). +3. Meanwhile, **precook** the cubed **eggplant** by microwaving it for a few minutes until soft. +4. **Add the eggplant and pine nuts to the pan**, **season** with salt, oregano, black pepper and **deglaze** with white wine. +5. Once alcohol has evaporated, cover and **cook on low** for ~15-30m, until you like the texture, the longer you cook it, the more it will break down and become jammy. +6. **Taste and adjust seasoning** to taste (can add more oregano or spices at this point). +7. Optionally drizzle with more olive oil and garnish with more nuts. **Serve with bread.** |