By Antonio Carluccio and Priscilla Carluccio
Published 1997
The only blood that is used in the Italian kitchen is pigs’ blood. It has to be stored very carefully and beaten so that it does not coagulate. It is used to make black pudding, or a very tasty tart called sanguinaccio (see Maiale).
© 1997 Antonio Carluccio estate. All rights reserved.
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