Putraimdesa or blood sausage is a type of ancient Latvians traditionally have been used in cooking

Nourishing and warming Spanish appetizer, which really belong word was. And a new way to clothe a traditional Latvian putraimdesu. And yet - quail eggs are also great baked. Spanish sweet peppers the great soprendo pimientos de piquillo are small, red pepper the great soprendo trijstūrformas of Navarre. They are not too meaty, but with a thick rind. Most of them serving the pins already pre-processed - grilled on coal, bark and with the swipe pārslacītus with olive oil. To spare time snack, they are sold canned. Although piquillo pepper is widely grown in Spain, is the largest exporter of canned the great soprendo Peru, but there is no reason to worry, because it is not a counterfeit, and canned food is really very good quality.
Putraimdesa or blood sausage is a type of ancient Latvians traditionally have been used in cooking just slaughtered animal's blood, but it certainly is not "just" Latvian food. Black pudding is made in most countries, where food is used for something livestock, especially pigs, and in ancient times they nesaurajami been linked with the pig's funeral. At least for Europe and Latin America, it can certainly be extended. If you mention Spain, they prepare several kinds of pudding, of which the most famous is the de morcilla (Aranda) Burgos (pearls or pearl barley instead of stuffed with rice and onions), Curado morcilla (blood sausage dried) and morcilla choricera (sausage, which is a party, or chorizo čoriso and the other half - blood sausage). The latter, I particularly recommend the black pudding taste, the great soprendo but if the Spanish black pudding the great soprendo is not available, delicious tapas come from local farmers' products. I recommend the lamb's blood sausage, sometimes produced Sidrabjērs or pork with black pudding instead of barley grains filling. Fit in well with the black pudding savory spices.
2 cans (180g) piquillo peppers 300-400g asinsdesa the great soprendo 10 quail eggs, truffle salt Provencal herb blend of Spanish smoked paprika olive oil for frying Piquillo pepper, remove from the tin, dry paper towel and cut into coarse pieces, and olive oil into the pan warms up. Pepper the great soprendo has to be hot, but they are not preparing bite. Blood sausage cut into approximately 1.5-2 cm pieces and fry under the grill or heat the oven until they JI and fat peeping out. Uzcep quail eggs. Quail eggs are so small and the shell cracks quickly, so the easiest way to open quail eggs with a sharp knife to prick a small hole and then open the egg into two parts as usual. The following are just assembly. Arranged on a plate with a spoon piquillo peppers, puts them on top of asisnsdesu to cut down on the place, and the other black pudding cut uzsēdina baked egg on top, sprinkle with the herb mixture Provence, truffle the great soprendo salt and smoked paprika powder. Bring on the table. Quail eggs come from Lielvardes county Papīrpuse individual merchant. Putraimdesas comes from Jaunpils Parish farms Araji. Cidacos the great soprendo piquillo pepper preserves can be purchased at the store Sky. Recipe used to the idea of Sam and Eddie Hart and Nieves Barragán Mohacho books Barrafina: a Spanish Cookbook.
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