Black pudding with tzatziki. Santiago Cueva in Marking the Way
Marking the Path frames the work of Santiago Cueva, representing normalcy in the kitchen. This could be translated as approachability, warmth, slow cooking, and unhurried stews, but above all, common sense.
It's a restaurant of everyday life, with a daily lunch menu, a menu featuring locally sourced ingredients throughout the day, and a unique offering. The finishing touch is the bread they bake in-house, served with a touch of chili pepper instead of more common carbohydrates (potatoes, corn, yucca, rice...). The food is delicious and different.
Ingredients for black pudding
- 300g of pork jowl.
- 30g of cooked pigskin.
- 30g of pearl onion.
- 20 g of pig blood.
- 3 g of fine salt.
- 1 g of nitrate salt.
- 1 g of cumin.
- 1 g of oregano.
- 1 g of brandy.
- Pig intestines.
Ingredients for tzatziki
- 100g of Greek yogurt.
- 100g of grated cucumber.
- 10 g of lemon juice.
- 3 g of confit garlic.
- 20g of extra virgin olive oil.
- 1 g of fine salt.
- 1 g of ground black pepper.
- 5 g of fresh mint.
Ingredients for fennel
- 100g of fennel bulb.
- 20g of orange juice.
- 10 g of olive oil.
- 1 g of fine salt.
Ingredients for assembly
- 1 blood sausage.
- 100 g of tzatziki.
- 50g of fennel bulb.
- 10g of Meyer lemon juice.
- 10 g of olive oil.
- 1 g of black pepper.
- 1 g of coarse salt.
Making black pudding
- Grind the pork and mix with the finely chopped pork rind.
- Brown the onion and let it cool.
- Mix all the ingredients, stirring until a homogeneous paste is formed.
- Stuff into pig intestines, steam at 72ºC. Set aside.
- Brown on the grill.
Making tzatziki
- Mix all the ingredients and refrigerate.
Fennel preparation
- Finely chop the fennel bulb.
- Brown the bulb in a pan with olive oil, soak with orange juice.
Plate assembly
- Place a base of tzatziki.
- Place the black pudding and pickle on top of this.
- Finish with lemon juice, olive oil and coarse salt.
