Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Pork Blood


1 quart pig blood
300 grams (approx. 10.6 ounces) of fatty pork cuts
parmesan cheese
bread crumbs
1 egg
raisins and grated orange peel
2 tablespoons of sugar
salt and pepper


Cut the pork into pieces. Cook them in a cast iron pan. In a large bowl, mix the blood with the egg, raisins, orange, cheese, bread crumbs and sugar. When they are cooked and have released a little fat, add the blood mixture. Let it cook over low heat for about 40 minutes. Add salt as needed and serve hot. This dish has a strong flavor.

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