
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!