Remove the skin from the black pudding and the inside we fry in a frying pan until golden. While dora we poke the apple and impregnate with the apple syrup.
To stamp put a little morcilla, decoramos with the apple and we add the cabrales sauce.
Peel and cut the potatoes into cubes, once cut with a punch poured the interior.
In a saucepan add the potatoes and cover with oil, let the potatoes confit until they soften, once soft heat the oil to 180º and fry until golden. Once golden stuffed with sauce
Strain the dough and cut into a rectangle, put in oven in a tray with waxed paper and bake 180 ° until golden.
While in a frying pan we very softly chop the onion with olive oil, when this very pochada incorporate a jet of balsamic vinegar, salt, pepper and spoonful of brown sugar. We let it caramelize.
At the time of emplatar put in the base of pizza the cabrales sauce, followed by caramelized onion and we finished with the hazelnuts and rucula.
Fry the potatoes in a generous amount of oil and drain them on a paper towel. Season and set aside.
Fry the bacon, drain on paper towels and put to one side (also able to be done in the microwave)
In a small bowl mix four tablespoons of Cabrales cheese sauce.
On a round tray, distribute the sauce and then add the potatoes, bacon and cheese mixture.
Cook in the oven.
Fry the onion with the leek. Add the mushrooms and when they are cooked, add the chicken broth. Allow to boil for 3 minutes. Blend together.
In a saucepan, heat Cabrales cheese sauce over a medium heat.
To assemble, fill three quarters of the cup with the mushroom cream then using a spoon, pour over the cream cheese so that it falls on top of the mushroom cream ensuring that both creams do not combine. Sprinkle with nutmeg.