Posts Tagged ‘pepper’


This was inspired by many trips to La Latina, which I guess you could call the heart of the old Madrid. It is crammed with classic old tapas bars and boasts some of the most famous eateries in the city. One of the things that I tend to order are “Tostas” which are usually toasted bread, with caramelised onions and some kind of meat on top of that. I made ones with pork, morcilla (black pudding or blood sausage) and chorizo topped with red pepper.  Admittedly not my finest hour in terms of presentation, but it tasted really good.


for the onions

  • 6 onions
  • 1 tsp sugar
  • 1 bay leaf
  • 6 tbsp olive oil

for the topping

  • 1 red pepper
  • good quality crusty bread
  • morcilla (blood sausage or black pudding)
  • iberico chorizo
  • cinta de lomo (loin of pork)


For the caramelised onions

Chop the onions into thin circles and fry in olive oil for about half an hour on a medium heat. Add the sugar after about five minutes or so, this makes the onions even sweeter and stickier.

for the toppings

Heat the skin of the red pepper over an open flame to scorch the skin. It should go black and then fall off easily, then I cooked them in olive oil over a medium heat for about 10 minutes. The rest of the ingredients were simply fried until cooked. Oh and you need to toast the bread!


Read Full Post »