Our Recipes

Shred the beet with a little broth and reserve.

Heat a pan with a little olive oil and sauté the chopped onion, add the rice, fry until translucent, water with the port wine, let evaporate and add the beet cream. Add the broth, stirring once in a while until the rice is ready. Meanwhile, put a non-stick frying pan on the heat.

Remove the skin from the black pudding.

Cut it into pieces and fry it while you undo it with a fork until crispy.

Distribute the rice over the plates, place the black pudding crumble on top, sprinkle with rosemary and pepper and serve.