Sanguinaccio

Sanguinaccio dolce is an Italian pudding made from pig’s blood which is made creamy and sweetened with ingredients such as chocolate, milk, pine nuts, raisins and sugar. In Naples, it is traditionally prepared for Carnevale – the feast day before Lent.

You can make Sanguinaccio Dolce with or without blood below you will find a recipe for both

For this recipe with blood , you will need:

• – 3 cups (600g) sugar
• – 1 3/4 cups (150g) unsweetened cocoa powder
• – 1/2 cup (60g) all-purpose flour
• – 2 cups (475ml) whole milk
• – 2 cups (475ml) pork blood
• – 14 oz (400g) dark chocolate (60-70% cacao), chopped
• – 1/4 cup (50g) lard
• – 3.5 oz (100g) candied fruit mix, chopped (optional)
• – 1.75 oz (50g) almonds and/or walnuts, chopped (optional)
• – 2 tsp (5g) cinnamon
• – 2 tsp (5ml) vanilla extract
• – A pinch of ground cloves
• – A butter cookie and candied orange peel for serving (optional)

Directions

1. Add the sugar, cocoa powder and flour into a medium pot. Whisk the ingredients together. Gradually add the milk while stirring.
2. Place the pot over low heat and add the rest of the ingredients (except for the cookie and orange peel). Keep the heat very low, below a simmer, and stir almost constantly for about 1 hour, or until the mixture thickens into a pudding.
3. Cover and allow to chill completely in the refrigerator before serving with a butter cookie and/or some candied citrus peels. Buon appetito!