📝 About This Recipe
A legendary masterpiece of Southern Italian culinary heritage, Sanguinaccio Dolce is a decadent, velvety chocolate cream traditionally prepared during Carnevale. This historic recipe honors the 'nose-to-tail' philosophy by blending fresh pig's blood with dark cacao, warming spices, and citrus to create a dessert of unparalleled depth and silkiness. It is a bold, sophisticated journey into the heart of Italian tradition that transforms humble ingredients into a luxurious, bittersweet pudding.
🥗 Ingredients
The Blood Base
- 500 ml Fresh Pig's Blood (filtered through a fine-mesh sieve twice)
- 500 ml Whole Milk (full fat for maximum creaminess)
The Chocolate & Sweeteners
- 400 grams Granulated Sugar
- 150 grams Unsweetened Cocoa Powder (high-quality Dutch-processed)
- 100 grams Dark Chocolate (70% Cacao) (finely chopped)
- 50 grams Cornstarch (sifted to prevent lumps)
Aromatics & Texture
- 1 teaspoon Cinnamon (ground)
- 1 piece Vanilla Bean (seeds scraped)
- 1 tablespoon Orange Zest (freshly grated)
- 50 grams Candied Citron or Orange Peel (finely diced)
- 30 grams Pine Nuts (lightly toasted)
- 30 grams Lard or Unsalted Butter (for a glossy finish)
- 2 tablespoons Strega Liqueur or Dark Rum (optional but highly recommended)
👨🍳 Instructions
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1
Begin by filtering the fresh pig's blood through a fine-mesh sieve into a large bowl to remove any small clots, ensuring a perfectly smooth texture.
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2
In a heavy-bottomed copper pot or large saucepan, whisk together the sugar, cocoa powder, and cornstarch until no lumps remain.
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3
Slowly pour the whole milk into the dry ingredients, whisking constantly to create a smooth, dark paste.
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4
Gradually incorporate the filtered blood into the milk and cocoa mixture, stirring gently with a wooden spoon until the color is uniform.
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5
Place the pot over low heat. It is crucial to cook this slowly; do not allow the mixture to boil rapidly or the blood will curdle.
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6
Stir in the ground cinnamon and the seeds from the vanilla bean, maintaining a rhythmic stirring motion to prevent the bottom from scorching.
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7
As the mixture begins to steam and thicken (after about 20-25 minutes), add the chopped dark chocolate and the lard (or butter). Stir until completely melted and glossy.
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8
Continue cooking over low heat for another 10-15 minutes. The 'Sanguinaccio' is ready when it coats the back of a spoon thickly, similar to a dense custard.
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9
Remove the pot from the heat. Stir in the orange zest, the Strega liqueur (or rum), and the finely diced candied citron.
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10
Allow the cream to cool slightly in the pot, stirring occasionally to prevent a skin from forming.
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11
Fold in the toasted pine nuts just before transferring the cream to individual glass bowls or a large serving tureen.
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12
Serve warm for a comforting experience, or refrigerate for at least 4 hours to serve as a firm, chilled pudding.
💡 Chef's Tips
Always use the freshest blood possible and strain it twice to ensure the most refined texture. Maintain a strictly low heat; if the mixture reaches a rolling boil, the proteins in the blood will scramble and ruin the silkiness. If you find the flavor too metallic, slightly increase the amount of orange zest and cinnamon to balance the palate. For a modern twist, add a pinch of sea salt at the very end to enhance the dark chocolate notes. If fresh blood is unavailable, some modern versions substitute with more milk and chocolate, but the authentic iron-rich depth will be lost.
🍽️ Serving Suggestions
Serve with 'Chiacchiere' (traditional Italian fried dough ribbons) for the ultimate Carnevale experience. Pair with Savoiardi (ladyfingers) or crisp almond biscotti for dipping. A small glass of Vin Santo or a chilled Recioto della Valpolicella complements the richness beautifully. Garnish with extra toasted pine nuts and a light dusting of cocoa powder for an elegant presentation. Serve alongside a strong, bitter espresso to cut through the intense sweetness of the cream.