Black pudding with Andalusian sugar cane molasses


40 g of liver blood sausage
80 g of homemade onion blood sausage
As required of crepineta (Caul fat)
200 g of meat juice
80 g of Andalusian sugar cane molasses
2 fried capers
2 sheets of oblulato (transparent edible paper)
As required of soluble coffee
Onion compote to suit your taste


Cut a slice of liver blood sausage and put it as a base. Next, crumble the onion blood sausage and place a little on top of the previous one.
Wrap everything with crepineta, previously wet and sear it in a pan and glaze it with meat juice, which will be reduced and to which two tablespoons of Andalusian sugar cane molasses are added.
The coffee paper will be made by painting obulato with a brush dipped in coffee and sprinkling them with soluble coffee.

Plating: arrange the black pudding on a plate, glaze it with the Andalusian sugar cane molasses juice, and garnish it with a little onion compote, some fried capers and two coffee papers.

Kisko García

Cordovan chef. He studied at the Escuela de Hostelería de Córdoba and furthered his training at El Celler de Can Roca. One of the leading exponents of Andalusian haute cuisine who never ceases to imbue the age-old recipes of his homeland with imagination.


1 Michelin Star and 2 Repsol Suns. Andalusia is cooked in all senses. It traces a sensory journey through the south and carefully extracts the flavours of each region.