www.carina-forum.com
“Ferrero” by Alejandro Bello From traditional Spanish flavors to new interpretations of small plates.
www.cookbookarchaeology.com
Homemade Boudin Noir - cooked up with apples and chives
mattikaarts.com
How to make blood sausage at home. It is actually edible..honest.
www.bionicbites.com
Boudin Basque, blood and pig's head sausage, served atop whipped scallion mashed potatoes at DBGB.
www.bunrab.com
Blood and chocolate cotechino with apricot and lentils
www.nytimes.com
wine focuses on Spanish reds, with a recipe for the perfect pairing, Chicken with Morcilla (blood sausage)
