The black pudding
Sanguinaccio is a traditional Italian dessert, particularly popular during the Carnival period.
With Pietrella pots, you can prepare this delight easily and without any problems.
Ingredients:
- 500g fresh pork blood
- 200g dark chocolate
- 100g of sugar
- 50g of bitter cocoa
- 50g of flour
- 1 liter of milk
- 1 cinnamon stick
- Grated orange zest
- Olive oil
Preparation:
- In a Pietrella saucepan, combine the milk, cinnamon, and orange zest. Bring to a boil over medium heat.
- Add the pork blood, stirring constantly to prevent lumps from forming.
- Once combined, add the sugar, bitter cocoa and sifted flour, continuing to mix.
- Add the chopped dark chocolate and stir until it melts completely and the consistency becomes thick and creamy.
- Pour the mixture into previously oiled molds and leave to cool in the refrigerator for at least 4 hours.
Cooking:
Blood sausage does not require any additional cooking.
Impact:
Serve the black pudding on a dessert plate and garnish with powdered sugar and grated orange zest. Pair with a glass of sweet wine.
With Pietrella pots, you've prepared a delicious, authentic-tasting black pudding, perfect for sharing special moments with friends and family during Carnival.
