3 slices black pudding
2 potatoes, boiled
50g ricotta
50ml Grappolini Paneolio Extra Virgin Olive Oil
1 onion, chopped
1tsp Dijon mustard
1 glass white wine
Seasoned flour
Salt and freshly ground pepper
Freshly chopped parsley or chives, to garnish

Mash the potatoes and stir in the ricotta. Add 1tablespoon olive oil and beat well until creamy.
In a frying pan, add 1tablespoon extra virgin olive oil and fry the onion until soft and tender.

Add the wine and reduce by half. Add the mustard, bring to the boil and pass the whole mixture through a fine strainer. Season well and set aside.

Pass the black pudding slices through the seasoned flour and shallow fry on both sides until crispy.

To serve place the ricotta and potato mixture in a round bottomed plate. Place the slices of fried pudding on top and drizzle the sauce over the side of the plate. Finish off by sprinkling over some freshly chopped parsley or chives.