Sanguinaccio is a traditional Italian dish made from pig’s blood, milk, sugar, and chocolate. It is typically eaten during Carnivale, the period leading up to Lent, and is a popular dessert in some regions of Italy. While it may sound a little unusual to our modern tastes, sanguinaccio has been made for centuries and is a cherished part of Italian culinary heritage.

If you’re curious about trying this dish for yourself, then read on for our step by step guide to making sanguinaccio.

Ingredients:

1 liter of milk

500g of pig’s blood

500g of sugar

150g of dark chocolate

1 tablespoon of cornstarch

1 lemon zest

Powdered cinnamon

Instructions:

1. To make sanguinaccio, the first step is to acquire pig’s blood. This can be difficult to find in some areas, so be prepared to do some searching. Once you have the blood, refrigerate it until you are ready to use it.

2. Start by heating your milk in a large saucepan over medium heat. Add the sugar as you continue to stir the milk. Keep stirring until the sugar is fully dissolved and the milk reaches a simmer.

3. Using a whisk, gradually add the pig’s blood to the milk mixture, whisking constantly to ensure that the blood is incorporated.

4. Keep stirring the mixture until the blood is fully cooked and the sanguinaccio has thickened. This should take around 20-30 minutes.

5. While the mixture is cooking, grate your dark chocolate and set aside.

6. After 20-30 minutes have passed, add the cornstarch to the mixture, stirring constantly to prevent lumps from forming. Keep cooking the sanguinaccio until it starts to thicken, which should take around 5-10 minutes.

7. Add the grated chocolate to the mixture, stirring until it has fully melted and incorporated into the sanguinaccio.

8. Grate the lemon zest and add it to the mixture. This will give your sanguinaccio a subtle citrus flavor.

9. Once your sanguinaccio has fully thickened and all the ingredients are well-incorporated, remove the saucepan from the heat and let it cool down slightly.

10. When it is still slightly warm, transfer the sanguinaccio to small cups, bowls or ceramic ramekins.

11. Sprinkle some powdered cinnamon over the sanguinaccio and allow it to cool down and set in the fridge before serving.

Sanguinaccio is a rich, indulgent dessert that, while not for the faint of heart, can be a delicious addition to your table. It’s important to note that pig’s blood can be dangerous if handled improperly or undercooked, so be sure to follow all safety guidelines and cooking instructions carefully. But if you’re willing to take the plunge and try this traditional Italian delicacy, you might be surprised by just how tasty sanguinaccio can be. Buon Appetito!

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
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!