1 morcilla de tipo burgos (con arroz ,pero se puede usar de otro tipo)
60 g de piñones
Un puñado de pasas o arándanos deshidratados
1 manzana grande reineta (por ese punto de acidez, pero sirve cualquiera)
1 copa de vino de oporto
1 nuez de mantequilla
1 cucharada de aceite de oliva virgen extra
Sal
Pimienta
1 cucharadita de azúcar morena (opcional)
Pan cortado en rebanadas para tostar
ELABORACIÓN DE REVUELTO DE MORCILLA, PIÑONES Y MANZANA AL VINO DE OPORTO
Empezaremos por dejar hidratándose las pasas o arándanos que habremos troceado, en el vino de oporto, un rato antes (30 minutos).
Después tostaremos los piñones en la sartén al fuego. Una vez tostados, que no quemados (ojo que se tuestan muy rápidos), reservamos.
Pelamos la manzana y quitamos en corazón, la cortamos en dados pequeños y la pochamos en la misma sartén con un chorrito de aceite de oliva virgen extra y mantequilla, dejamos que se caramelice un poco con sus propios azucares dándole vueltas, si queremos acelerar el proceso, como se hace con la cebolla, añadiremos una pizca de azúcar, en este caso morena.
Quitamos la piel de la morcilla, y la deshacemos un poco con el tenedor. La pochamos junto con la manzana, mezclandolo, hasta que adquiera un tono un poco oscuro y añadimos los piñones.
Añadimos un poco de sal y pimienta al gusto. Damos unas vueltas. Verteremos el vino de oporto con los arandanos o pasas y dejaremos cocer y reducir con la mezcla de la morcilla. (opcionalmente también se puede añadir un huevo al revuelto, yo particularmente creo que esta lo suficientemente delicioso, sin el).
Acompañaremos de rebanadas de pan tostados, serviremos caliente.
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RT @elbullirdeagus: Revuelto de morcilla, piñones y manzana al vino de Oporto https://t.co/5tnvH2sAJU