Marzapane

Not be confused with the almond paste marzipan, marzapane is pigs’ blood mixed with pepper, nutmeg, salt, cubes of lard, breadcrumbs and garlic, and marinated in red wine. The mixture is either roasted or cooked in a bain-marie. When it is solid, it is cut into slices and then either fried with onions or, as in Novara, dipped in beaten egg then fried.