Torta di sanguinaccio di maiale (Pig's Blood Chocolate Tart)
, Serves 6
A Neapolitan Carnival sweet turned into a double-crust pie: pig's blood, cocoa, honey and walnuts set in olive oil pastry.
| prepPreheat oven to 356°F / 180°C | |||||
| 350 g pig's blood | Cook filling over low heat, 30 min | Cool filling | Pour filling in, cover with dough | Pinch edges, brush with egg wash | Bake 356°F / 180°C, 30 min |
| 125 ml whole milk | |||||
| 80 g unsweetened cocoa | |||||
| 120 g sugar | |||||
| 1 tsp white flour or cornflour | |||||
| 100 g raisins (optional) | |||||
| 1 tsp ground cinnamon | |||||
| 1 tsp ginger | |||||
| 80 g honey | |||||
| 150 g walnuts (or almonds, hazelnuts) | |||||
| 1 orange, zest only | |||||
| 500 g white flour | Knead into compact dough | Roll thin; line pan with half | |||
| 2 tbsp olive oil | |||||
| salt | |||||
| water, as needed | |||||
| a little sugar (optional) | |||||
| 1 egg yolk | Whisk egg wash | ||||
| a little milk | |||||
| a little sugar | |||||
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