Torta di sanguinaccio di maiale

I can say without doubt that this is one of the very best sweet blood recipes I’ve ever tried. It will change anybody’s mind about eating blood.
It’s essentially a tart or pie version of Sanguinaccio Dolce, a traditional Carnival sweet pudding, typical of Naples that uses pig’s blood and chocolate as main ingredients.

I first came across this recipe on VCMB, I had never encountered it before. I was intrigued and searched for recipes for it and made my own version out of several ones found on Italian culinary blogs. Here it is :

Ingredients (for 6)

For the filling :

350 gr of pig’s blood
125 gr whole milk
80 gr of unsweetened cocoa
120 gr of sugar
1 tsp white flour or cornflour
100 gr of raisins (I personally leave them out)
1 tsp powdered cinnamon
1 tsp ginger
80 gr honey
150 gr of walnuts (shelled almonds, hazelnuts, or any other mix you enjoy)
1 orange, zest only

for the dough :

500 gr white flour
2 tablespoons of olive oil
salt
water
optional : little sugar

Method:

Prepare the black pudding first : In a pan, pour the blood and the milk together with sugar, honey, cocoa and the other ingredients.
Cook over low heat for about half an hour, stirring constantly. Once ready, set it aside to let it cool.
Separately, prepare the dough. Working together the flour, oil, salt and water to obtain a compact mixture. Roll out the dough into thin pastry and line it with a round baking pan covering the edges well.
Pour the black pudding inside, and then cover it with another layer of pastry dough. Pinch the sides to close it well, decorate with bits of leftover dough (if desired), and brush the top layer with a mixture of egg yolk, a little milk, and sugar.

Filling the pie with the pudding.

The pie, before going into the oven, decorated with leftover dough and brushed with egg yolk.
Cook in preheated oven 180°c (356°f) for 30 min.
Enjoy warm, or serve cold with sugar and cocoa powder.

DSCF0728 — Baked and cooled down torta di sanguinaccio

Notes and Tips:

The version that I made is about 1/3rd of the recipe and makes a mini-pie.
Don’ hesitate to taste your sanguinaccio and to adjust spices and sugar according to your tastes.
I personally prefer a butter-crust pastry to the olive oil version but it’s up to you.