Ingredients
For a recipe for a pastry with blood pudding see "Pastries Calcioni"
Directions
Notes
Prior to World War II those farmers in Molise who could afford chocolate (few could) made chocolate blood pudding on the day their pigs were slaughtered. According to Burton Anderson, a well-known chef and author (whose book, "The Foods of Italy," is available on the web for free) one of the most "bizzare" desserts he has come across in Italy is "blood sausage with chocolate and pine nuts." He notes that this dessert is part of Molise cookery. He also mentions in his book that people in Molise preserve their sausages in terra cotta vases under "fine local olive oil." This information is heart-warming simply because I remember my parents also preserved their air-dried sausages in oil back in the early 1960s. However, by the mid 1980s, they stopped making sausages altogether (The local shops provided very good ones, so why bother?), and those Italian-Canadians who continued the tradition vacuum-packed their air-dried sausages which changed the taste (and not for the better!). |
