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The traditional recipe for sweet Lucanian sanguinaccio actually includes pig’s blood as an ingredient, but since the early 1990s, its sale has been banned for health reasons. For this reason, it has been replaced by an equally delicious variant to accompany the typical traditional Carnival fried pastries or oven-baked fried pastries.
In some private homes, although very rarely, it is still possible to find the main ingredient because many towns in Basilicata still have the custom of making sausage at home that is preserved all year round.
Ingredients
- 500 cl milk
- 200 gr. granulated sugar
- 100 gr. dark chocolate
- 50 gr. butter
- 1 stick vanilla bean
- qb cinnamon
- rum to taste
- candied fruits mixed (for decoration)
- pine nuts for decoration
Instructions
- Take a double boiler pot and mix the milk, sugar, and sliced vanilla bean.
- As soon as it boils, reduce the heat and remove the vanilla. Continuously stir with a hand whisk over low heat.
- Then add the chopped dark chocolate and butter, mix well until smooth and homogeneous cream.
- Remove from heat, let cool, add cinnamon, rum, pine nuts, and mixed candied fruits.
- Serve with chiacchiere or castagnole.
Notes
Serve with chiacchiere or castagnole.
Variant:
Pig's Blood; Cooked Wine; Raisins; Chopped Walnuts; Cloves; 1 Orange Zest; Lard; Water; Salt ===== The pig's blood is collected and immediately placed on low heat in a copper container along with cooked wine, previously soaked raisins, chopped walnuts, cloves crushed in a mortar, very thin orange zest, lard, some water, salt. Once cooked, it is placed in glazed terracotta jars, covered with lard acting as a sealant, and sealed with a lid. It is spread on toasted bread slices.
Pig's Blood; Cooked Wine; Raisins; Chopped Walnuts; Cloves; 1 Orange Zest; Lard; Water; Salt ===== The pig's blood is collected and immediately placed on low heat in a copper container along with cooked wine, previously soaked raisins, chopped walnuts, cloves crushed in a mortar, very thin orange zest, lard, some water, salt. Once cooked, it is placed in glazed terracotta jars, covered with lard acting as a sealant, and sealed with a lid. It is spread on toasted bread slices.
