Brudera

Name: Brudera
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 450 g (1 lb) pork ribs (as meaty as possible); salt; 1 onion, finely sliced; 100 g (3½ oz) butter; ¼ of a boiling fowl or equivalent chicken trimmings; freshly ground black pepper; 1 wineglass, about 125 ml (4 fl oz), fresh pig’s blood, still warm (optional); 75 g (2½ oz) Italian sausage-meat; 400 g (14 oz) risotto rice; freshly grated Parmesan cheese, to serve

Sausage-Meat Risotto

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

It is impossible to make any of the many dishes of Italian peasant cuisine that use fresh pig’s blood unless you live near a pig farmer or are brave enough to go to the slaughterhouse yourself. I know it sounds primitive, but I promise you the end result is delicious and very nutritious.

Ingredients

¼ of a boiling fowl or equivalent chicken trimmings
450 g (1 lb) pork ribs (as meat

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Put the boiling fowl or trimmings and the ribs in a large saucepan with a little salt and 1.5 litres (2½ pints) water and bring to a slow boil, then simmer for about 2 hours. Remove meat and leave to cool: