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Morcilla Ibérica de Bellota with quail egg toast

10 min Prep. Time

This is a great Tapa to enjoy any time of the day. Morcilla in general is an underrated sausage. It’s a delicious sausage with a profound flavor profile and a black color that makes a statement. Our Morcilla Ibérica de Bellota is made out of purebred Ibérico pigs fed on acorns, just like the iconic Jamón Ibérico de Bellota. We can say this is a Morcilla “Pata Negra”, just like the jamón Pata Negra.

Quail eggs are very similar to the chicken eggs but smaller and easier to enjoy because they are bite-size.

You can also add some caramelized onion to this tapa and it will be finger licking! Cheers.

 

Brought to you by Tapas Academy from Ibérico Club.

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Ingredients

How to prepare

  1. Begin by slicing your bread
  2. Toast the bread on both sides with some Extra Virgin Olive Oil
  3. Heat a pan with a bit of Extra Virgin Olive Oil, and fry the quail eggs.
  4. Slice your Morcilla 100% Iberica de Bellota from Iberico Club into equal 1-inch slices. (This Morcilla is dry-cured and does not need to be cooked)
  5. Place the sliced Morcilla 100% Iberica de Bellota from Iberico Club on top of the toasted bread
  6. Place your cooked quail eggs on top of the Morcilla 100% Iberica de Bellota from Iberico Club
  7. Add some Sea Salt
  8. Enjoy!
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