Sanguinaccio, the savory, rich, and creamy chocolate pudding, is a traditional Italian that is loved by many across the globe. While it may sound off-putting to some, mainly because of one of its main ingredients – pig’s , it is still loved and celebrated in Italy every year.

Preparing Sanguinaccio is a relatively simple process that requires only a few essential ingredients, namely, pig’s blood, dark chocolate, milk, sugar, and some cornstarch. While the pig’s blood may be the most intimidating ingredient, it is essential to the traditional flavor of the dish.

If you are curious about making Sanguinaccio yourself and want to try your hand at creating this traditional Italian dessert, we have put together a simple and straightforward recipe that you can follow to prepare Sanguinaccio.

Ingredients:

– 1 liter of pig’s blood
– 300g of dark chocolate (preferably 70% cacao)
– 200ml of whole milk
– 300g of sugar
– 4 tablespoons of cornstarch

Instructions:

1. In a medium saucepan, heat pig’s blood over medium heat until it coagulates.

2. Once the pig’s blood has coagulated, remove it from the heat and strain it through a fine-mesh sieve to remove any impurities.

3. Set aside the strained pig’s blood and discard any solids.

4. Now melt 300g of dark chocolate in a separate bowl using a bain-marie method.

5. In a separate small bowl, mix 4 tablespoons of cornstarch with some cold water to form a paste.

6. In another medium saucepan, mix 200ml of whole milk with 300g of sugar and bring it to a boil while stirring continuously.

7. Once the milk and sugar mixture has reached boiling point, add the melted chocolate and stir continuously.

8. Next, add the cornstarch paste to the mixture, and stir until it begins to thicken.

9. Finally, pour the strained pig’s blood into the mixture and stir well until the mixture is fully combined.

10. Continue to cook the Sanguinaccio mixture over medium heat for another 15 to 20 minutes, stirring continuously until it thickens.

11. Once the mixture has thickened, remove it from the heat and let it cool for 5 to 10 minutes.

12. Spoon the Sanguinaccio mixture into small serving cups or ramekins and chill for at least two hours.

13. Once the Sanguinaccio has chilled, serve and enjoy!

In conclusion, making Sanguinaccio is just like any other cooking process, but with a slightly different and unconventional selection of ingredients. While it may not be everyone’s cup of tea, those who love traditional Italian desserts or are brave enough to try new things will find this recipe exciting and unique. So, why not give this recipe a try and bring a taste of Italy into your home? Your taste buds will thank you.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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