Christian Parra was a chef in the Basque region of Guéthary and won his second Michelin star for his Boudin Noir – a black pudding. Anne Rozès still makes it today according to his recipe: using the whole pig's head, with little blood, plenty of meat and Piment d'Espelette. All you have to do is chill it, slice it and fry it until crispy. The rest is just a side dish.
Basque cuisine · quick dish
“Christian Parra” black pudding with mash, apples and onions
The legendary Boudin Noir by Christian Parra – it earned the two-Michelin-starred chef his second Michelin star. Little blood, lots of character: simply push it out of the can, slice it and fry it until crispy. A “quick plate” for 2 people.
Ingredients
1 can “Christian Parra” black pudding 1–2 onions 2 apples 1 jar of mustard (Martin Pouret) Butter Potato mash as a side dish
Preparation
1
Place the can of black pudding in the refrigerator for 3 hours so that the contents firm up and are easier to divide later.
2
Open the can on both ends and carefully push out the black pudding.
3
Cut into two equal slices.
4
Sauté the onions and apples in butter in a pan.
5
Push the apples and onions aside and fry the black pudding on both sides until crispy.
6
Serve with rustic potato mash and a spicy mustard.
