Pesto White Pudding Recipe

Pesto White Pudding Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 cups cooked white pudding (or blood sausage), sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup heavy cream
• 1/4 cup fresh basil pesto
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the white pudding slices.
2. Season the White Pudding Slices:
   • Pat the white pudding slices dry with paper towels. Rub the green tea rubs all over the pudding slices, pressing the rubs into the surface to ensure they adhere well.
3. Sauté the Aromatics:
   • Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
4. Simmer the Sauce:
   • Stir in the chicken broth, white wine (if using), and heavy cream. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
5. Combine the Ingredients:
   • Add the seasoned white pudding slices to the skillet with the sauce. Cook for about 3-4 minutes per side, or until the pudding is heated through and slightly crispy on the outside.
6. Finish and Serve:
   • Transfer the white pudding slices to a serving plate. Spoon the sauce over the pudding slices. Drizzle with fresh basil pesto. Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
7. Serve Immediately:
   • Serve the Pesto White Pudding immediately, enjoying the tender, flavorful pudding with the rich, creamy sauce and the subtle hint of green tea from the rubs.