ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NETHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

Roventini (Pig's blood fritters)

… Preparation time: 10 minutes.

… Cooking time: 15 minutes.

… One litre fresh pig's blood

… 2tbsp plain white flour

… 2 eggs yolks

… Parmesan

… Extra-virgine olive oil

… Salt

… Bread.

 

 

One litre of pig's blood will make about thirthy fritters. Sift the flour over the blood, add the eggs yolks and whisk together thoroughly to eliminate lumps. Oil a small, cast iron frying pan and pour in a ladleful to the mixture at a time. As soon as the mixture become firm, turn as with an omlette or pancake.

 

Serve very hot with grated Parmesan sprinkled on top and eat with a thick slice of wholemeal bread.

 

Romoli's advice for this recipe is:"...take a flat plate, put fresh, green bay leaves on it, put the black pudding on top, then prinkle with pepper and white salt (from Volterra. Above all, eat while stiil very hot".