Beat one litre of lamb's blood with two eggs and a quite big handful
of grated Parmesan cheese. Fried the "roventini" in a small
pan (one each time). Sprinkle them again with Parmesan cheese.
In the same way it is possible to cook "roventini" with pork's
blood. They can be also cooked without eggs.
Text Tebaldo Lorini
Translated by Gianna Toni