This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe.

 

 

 

 Ingredients: (4-6 portions)

four  “berodi”

2 ounces of pine-cones

4 ounces of raisin

one spoon of ‘ “onion & carrot mix” find it in category “Preparations”

 two cloves of garlic –extra virgin olive oil

few laurel leaves  – white wine – marine salt 

 

 

 

 Start washing the raisin

 

 

 

 

 

 

 

 

 

 

 cut the blood sausage skin

 

 

 

 

 

 

 

 

 

open each one extracting the content: only the stuffing will be cooked

 

 

 

 

 

 

 

 

no matter if you break the stuffing or if you leave big pieces: some people like it big while other like it smashed it will be good the same. 

 

 

 

 

 

 

 

 set in a plate and keep them ready.

 

 

 

 

 

 

 

 

 

 put two-three spoons of extra virgin olive oil in a fry-pan, warm it up then add one spoon of “onion & garlic mix” four laurel leaves and two cloves of garlic

 

 

 

 

 

 

 as the “soffritto” start to fry add the “berodi”

 

 

 

 

 

 

 

 

 

add a good pinch of marine salt: half spoon should be enough. Please do not exaggerate with the salt you can always check the salinity later on, when the dish is almost ready.

 

 

 

 

 

 

 

stir a bit making the soffritto goes with the berodi, then add the pine-cones

 

 

 

 

 

 

 

 

 add the raisin too (this after you have squeezed them of the water).

 

 

 

 

 

 

 

 

cook it slowly, stir every two-three minutes

 

 

 

 

 

 

 

 

 

 as you see they start to get cooked (six-eight minutes they start to dark) add half glass of white wine and…

 

 

 

 

 

 

 

 

 …cover with a lid.

let it covered to cook for three-four minutes

 

 

 

 

 

 

 

 

 then open the lid, stir and check for the salinity: add more salt only if needed.

 

 

 

 

 

 

 

 

 

 you need to cook slowly

 

 

 

 

 

 

 

 

 

 stir every two-three minutes

 

 

 

 

 

 

 

 

 

 well, approximately in 20 minutes since you started you should have the berodi ready.

 

 

 

 

 

 

 

 

 this is a strong plate, but delicious!