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



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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