During the winter in the south of Italy we are used to prepare and eat the” sanguinaccio”. It’s a tipical cake, mentioneted in the Carnival song, made by pork blood.
Here’s the the picture and the recipe for you!
THE “SANGUINACCIO”
INGREDIENTS FOR THE “SAGUINACCIO” CREAM
- 1 LITER OF PORK BLOOD
- A WHOLE BREAD OF 2 KILOGRAMMES
- A POCKET OF CRUMBLY BISCUITS
- 250 GRAMMES OF SUGAR
- 250 GRAMMES OF PLAIN CHOCOLATE
- 250 GRAMMES OF “NUTELLA” ( CHOCOLATE CREAM)
- THE GRATED PEEL OF 2 ORANGES
- COFFEE ( HOW YOU PLEASE)
- A BAG OF BITTER CACAO
- 5 BAGS OF VANILLA POWDER
- 1 BAG OF ALMONDS
- “STREGA ALBERTI” LIQUOR (HOW YOU PLEASE)
METHOD
SOAK THE SLICED BREAD AND THE BISCUITS IN WARM WATER.WHEN EVERYTHING IS WELL SOAKED BLEND THE MIXTURE, POUR IT IN THE POT AND ADD LITTLE BY LITTLE THE ALL THE INGREDIENTS.ADD THE BLOOD WHEN EVERYTHING IS COLD.COOK AT SLOW FIRE, STIRING ALWAYS, FOR AT LEAST ONE HOUR FROM THEBOILING PONT.
INGREDIENTS FOR THE SHORT PASTRY
- 1 KILOGRAMME OF FLOUR
- 6 EGGS
- 200 GRAMMES OF SUGAR
- 2 BAGS OF POWDER YEAST
- 1 GRATED LEMON PEEL
- 1 GLASS OF MILK
METHOD
MIX THE INGREDIENTS AND WORK THE DOUGH ON THE PASTRY BOARD.ROLL BY THE ROLLING-PIN FORMING THIN DISKS OF DOUGH.PUT ONE DISK IN A BAKING TIN, FILL IT WITH THE “SANGUINACCIO” CREAM. COVER USING ANOTHER DISK OF DOUGH AND SEAL THE ENDS.PERFORATE THE UPPER SIDE BY A FORK TO PROVIDE THE STEAM OVERFLOWING DURING THE COOKING.BAKE IN THE OVEN AT MODERATE TEMPERATURE FOR ABOUT AN HOUR.
LET IT BE COLD AND EAT.
IT’S A LITTLE HEAVY BUT DELICIOUS!
Classe 5^A – Scuola Primaria “A. Ciancia” – Francavilla in Sinni (PZ) italia
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