morcilla
A guide to food in Spain
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morcilla: black pudding
Morcilla, served hot, is similar to English black pudding, but in my opinion much nicer. It comes in two basic versions, one de arroz [rice] and the other de cebolla [onion]. The best morcilla de cebolla is said to be from Burgos in Old Castile . It is often served with fried eggs, but I particularly like it with rice. My Argentinean flatmate Esteban likes it with chimichurri, a spicy South American sauce. There is a distinctive Catalan version made with breadcrumbs called bull (pronounced bu-ee-lly, cutting the y short), which can be either negre [black] or blanc [white], is usually eaten cold.
By Francis Barret
