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U' SANGUINACCIO PONZESE - Ass. Cala Felci

U’ SANGUINACCIO PONZESE

INGREDIENTI:

1/4 di sangue di maiale

1 litro di vino cotto x un prodotto finale pari a 800 g

50g di cacao

50 g pinoli

50g uva passa

1 buccia d’arancia  fresca a pezzettini

1 pizzico di polvere di cannella

2 chiodi di garofano

un po di semi di cummino

si mescola il tutto e si lascia macerare tutta la notte, l’indomani si cuoce a fiamma bassa mescolando continuamente fino alla consistenza desiderata ,

poi viene messo in barattoli x la conservazione.

p.s. si usa un alternativa al vino cotto sostituendolo con il marsala ….

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