black pudding.
Submitted by sebastiano on Mon, 01/11/2010 - 06:37In reply to A newbie all over again! by Annec
i've always loved it. around here in the Marche the blood is eaten (and is fantastic) at lunch of the morning the pig is killed and butchered i was at a pigkill-butchering the other week,The blood is cooked in the pan with lots of onion some herbs salt and takes on the form of pieces it is served with pieces of orange finely cut up.in this area the blood is not eaten after that. as far as i'm aware the only other people who make a kind of black pudding are the french though i did hear of something vaguely similare in Toscana i'm sure somewhere like lidl probably get it in occasionally but i wouldn't want that from there......
Accoding to Wiki ............
Submitted by alan h on Mon, 01/11/2010 - 06:51In reply to A newbie all over again! by Annec
The Wiki enty for black pudding in Italy is; "In Italy and more precisely in Tuscany buristo is a sausage made in the stomach of pork with pork blood and fat. It is not reheated and is often spread on bread. It's only found in the south of Tuscany in winter month and even there it's difficult to come by."
Black Pudding yum....
Submitted by Anonymous (not verified) on Mon, 01/11/2010 - 07:58In reply to A newbie all over again! by Annec
Here in Northern Tuscany we have it; not quite the same as the UK version, more of a 'head cheese' variety. They use pigs blood, fat, cheek meat, tongue, ears etc and place it in stomach lining with pepper and herbs and then boil up till it solidifies ( not one for the veggies amongst us). Around here they eat it thinly sliced, wrapped with Nicci (Chestnut flour pancakes) and Ricotta. Avilable a most good butchers.
Does it have a name and how
Submitted by Lorraine on Tue, 01/12/2010 - 09:29In reply to Black Pudding yum.... by Anonymous (not verified)
have a look at this link
Submitted by Andrew on Mon, 01/11/2010 - 08:19In reply to A newbie all over again! by Annec
Biroldo....
Submitted by Anonymous (not verified) on Tue, 01/12/2010 - 10:35In reply to A newbie all over again! by Annec
BLACK PUDDING
Submitted by Gala Placidia on Tue, 01/12/2010 - 23:18In reply to A newbie all over again! by Annec
Black Pudding
Submitted by michael21 on Wed, 01/13/2010 - 13:19In reply to A newbie all over again! by Annec
BLACK PUDDING OR MORCILLA
Submitted by Gala Placidia on Wed, 01/13/2010 - 17:29In reply to A newbie all over again! by Annec
You are right, Michael, the Spanish version is called "morcilla" and there are several different varieties, but basically it is the same preparation everywhere, however, the final taste is influenced by the spices and vegetables used. I think that the name for the Italian version is "Buristo", at least in Tuscany, and it is highly praised. You can find it through specialised butchers (generally and depending on their particular recipe this is the best one). Always remember that these products should not be overcooked or they will loose in flavour and texture. They are delicious on the barbecue, but cook them very quickly.