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Dolce di sangue di maiale

(Cake with pork's blood)

This particular cake, which deserves to be prepared, was cooked originally in Corella.

Take 1 litre of pork's blood and search it very carefully, then add a spoon of sugar, a glass of milk, 4 beaten eggs and powder vanilla.
Separately prepare a sweet sheet of pasta dough with flour, eggs and sugar. Fold the tin with this pasta, form a layer with pork's blood and another layer of pasta,
alternating pasta and blood in order to reach a certain thickness. then put in oven and bake it. When it is baked serve it very hot in slices.

Text Tebaldo Lorini
Translated by Gianna Toni


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