Murgues farcides amb carn de Porc ANDORRA CATALONIA morels stuffed with sausage meat
- 500 g morels, large
- 100 ml brandy
- 1 botifarra raw / pork sausage meat
- 50 g olive oil
- 20 g butter
- 10 g pine nuts
- 10 g raisins
Fry sausage meat, pine nuts and raisins in half the oil, season with salt and pepper, and splash with brandy. Leave to cool.
Fill morels with the stuffing.
Place in ovenproof dish greased with the butter, drizzle with remaining oil and bake in 175°C for 20 minutes.