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    Piatti Tipici nel territorio della Comunità Montana

     
     

     

     
    Meat and Fish - "Sanguenacci" (cooked pork blood)

    Any family had the pig once. It represented a real treasure, as it gave everything from meat to spicing things, moreover it lasted for almost a whole year. The killing of the pig was an occasion of feast and all the family members took part to it. They were used to (and it came back into use) gather the pig blood into a large bowl and let it coagulate to make a very good dish,of which you are going to read the recipe. Strain the blood after it has coagulated, then boil it along with the peel of an orange cut into pieces, pine-seeds, raisin, cocoa-powder, one or two cloves,grated plain chocolate and sugar. Boil all these ingredients till they become a homogeneous dough. Take off the heat and let it get cold, then stuff it into the pig empty guts. Make in this way a sort of 30cm. long sausages and close the two ends with a thin rope. Boil the sausages for twenty minutes under a low heat, to avoid to brake them. When they are done, hang them on a wood stick in your house cellar and let them dry. You may have them cut into slices in a roll, or warmed up on a pan with a thread of olive oil.


     
     

     

     

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