BLOOD SAUSAGE PISTACHIOS CROQUETTE AND CRISPY RICE

BLOOD SAUSAGE PISTACHIOS CROQUETTE AND CRISPY RICE

3/5

120 minutes

35 minutes

6

Blood Sausage Pistachios Croquette and Crispy Rice is a bold and refined dish that redefines indulgence. This recipe brings together the rich intensity of blood sausage, the crunch of pistachio-breadcrumb crust, and the satisfying texture of crispy carnaroli rice triangles. Finished with a delicate peach reduction and a sprinkle of fresh herbs, it’s a plate that sings with contrast—earthy, sweet, and savoury all at once. Whether you're entertaining guests or elevating your weekend cooking, this dish is your new gourmet go-to. Read the full recipe and bring this culinary masterpiece to life.

INGREDIENTS

FOR THE CROQUETTES: 
2 blood sausages
400 grs pistachios
30 grs gelatin
30 grs agar agar 
1 garlic clove
2 eggs
breadcrumbs 
black pepper 
sea salt

FOR THE REDUCTION:
100 grs sliced peaches 
1 cup muscovado sugar
2 cups of water

FOR THE CRISPY RICE:
200 grs of carnaroli rice
600 ml vegetable broth
200 ml white wine
100 grs shallots
100 grs red pepper

PREPARATION

  1. Hydrate 1 teaspoon gelatin and one teaspoon agar-agar in cold water. Warm over the grill on low heat for about 2 minutes.
  2. Peel and cut the blood sausage. Mix with one sliced garlic clove, one cup of white wine, sea salt, black pepper, and blend it. Add one teaspoon of gelatin and one teaspoon of agar-agar.
  3. Take the preparation over a ring mold and preserve cold for about 2 hours.
  4. Chop pistachios, take them over a plate and mix with breadcrumbs.
  5. Once the sausage preparation has been 2 hours cold, cut slices of 2 cm.
  6. Shake two eggs, add black pepper and take croquettes over the egg preparation, and then, over the breadcrumbs and pistachios mix.
  7. Preheat the griddle on medium heat. Add olive oil, and cook croquettes for about 8 minutes on each side, until brown.
  8. For the crispy rice: chop one shallot and half a red pepper. Cook over a cooking pot with olive oil. Add carnaroli rice, white wine, vegetable broth, sea salt, black pepper, and keep cooking for about 16 minutes. Take the preparation over a plate and preserve cold for 2 hours.
  9. Once cold, cut the rice preparation into triangles. Grill them on high heat for about 2 minutes on each side.
  10. For the reduction: take sliced peaches, muscovado sugar and water over a cooking pot. Cook for 15 minutes.
  11. For the plating: add one baby sorrel, one triangle of crispy rice, one blood sausage croquette, pistachios, olive oil, spread over with peach reduction, cilantro, and enjoy!

🎥 Craving bold flavours and gourmet flair? Watch how to make Blood Sausage Pistachios Croquette with Crispy Rice—your next show-stopping dish starts here! 🍽🔥

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