An acquired taste perhaps, but the morcilla – Spanish black pudding – certainly has a lot of flavour.
12 Piquillo peppers
2 morcillas, 200g each
1/2L tomato sauce
3 tablespoons cream
salt
pepper
Prepare the tomato sauce and add the cream. Skin the morcillas, chop up the meat and fry, stirring continuously for a few minutes. Stuff the peppers with the morcilla. Place the peppers on a base of tomato sauce in individual ovenproof dishes, sprinkling with a few drops of oil. Bake at 170º for 15 minutes. Serve hot.