The Art of Cookery: Pig blood fritters - Italian Pig blood fritters from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


MAIN COURSES


Roventini
(Pig's blood fritters)
  • Preparation time: 10 minutes.
  • Cooking time: 15 minutes.
  • One litre fresh pig's blood
  • 2tbsp plain white flour
  • 2 eggs yolks
  • Parmesan
  • Extra-virgine olive oil
  • Salt
  • Bread.

 
One litre of pig's blood will make about thirthy fritters. Sift the flour over the blood, add the eggs yolks and whisk together thoroughly to eliminate lumps. Oil a small, cast iron frying pan and pour in a ladleful to the mixture at a time. As soon as the mixture become firm, turn as with an omlette or pancake.
 
Serve very hot with grated Parmesan sprinkled on top and eat with a thick slice of wholemeal bread.
 
Romoli's advice for this recipe is:"Pig blood fritterstake a flat plate, put fresh, green bay leaves on it, put the black pudding on top, then prinkle with pepper and white salt (from Volterra. Above all, eat while stiil very hot".

 
 
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