This southern Italian delicacy is made from chocolate and a whole lot of pig blood. Yes, you heard that right! While the idea may seem strange, the result is a truly phenomenal dessert. It's rich, decadent, and incredibly yummy! If you can find pork blood (we recommend checking out Filipino markets if you're lucky enough to live near one), you may want to give this rare dish a chance.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 3 cups (600g) sugar
- 1 3/4 cups (150g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 2 cups (475ml) whole milk
- 2 cups (475ml) pork blood
- 14 oz (400g) dark chocolate (60-70% cacao), chopped
- 1/4 cup (50g) lard
- 3.5 oz (100g) candied fruit mix, chopped (optional)
- 1.75 oz (50g) almonds and/or walnuts, chopped (optional)
- 2 tsp (5g) cinnamon
- 2 tsp (5ml) vanilla extract
- A pinch of ground cloves
- A butter cookie and candied orange peel for serving (optional)
Add the sugar, cocoa powder and flour into a medium pot. Whisk the ingredients together. Gradually add the milk while stirring.
Place the pot over low heat and add the rest of the ingredients (except for the cookie and orange peel). Keep the heat very low, below a simmer, and stir almost constantly for about 1 hour, or until the mixture thickens into a pudding.
Cover and allow to chill completely in the refrigerator before serving with a butter cookie and/or some candied citrus peels. Buon appetito!