February 04, 2018, 09:28 AM
jehzsaBlutwurst Ravioli/Morcilla Ravioli/Blood Sausage Ravioli
For the bold and the brave.
Over dinner the other night, the subject came up. Bill, you are going to love it.
http://pane-bistecca.com/rezep...og/blutwurst-ravioli (Scroll down for English version)
What I would suggest, and probably easier to obtain, is either Mexican, Colombian, or Puertorican morcilla. If the morcilla is intestine-wrapped, the better. Creamy mushroom sauce, even out of the can and goat cheese sprinkled on top.
IIRC, about five or six years ago it was all the rage in Paris.
February 04, 2018, 09:35 AM
ArtieSI'm going to make that. Might use chorizo...
February 04, 2018, 09:40 AM
jehzsaI don't know about the chorizo, ArtieS.
Never had it that way. It might be overpowering.
February 04, 2018, 11:26 AM
ArtieSCould be, but growing up in Fall River, I love the stuff. Could always use linguica...
February 04, 2018, 02:03 PM
GustoferTough to beat a good kiszka. I've never considered putting it in ravioli though. Might have to give that a go.