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Posted by Massimiliano Quintiliani On Febbraio - 20 - 2012 0 Comment

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sanguinaccio
Il Carnevale è tra le feste più divertenti per i piccini, ma anche per gli adulti il risvolto gastronomico che questo periodo dell’anno porta in tavolo è di certo molto piacevole. A Napoli, soprattutto, dove non può esservi martedì grasso senza chiacchiere e sanguinaccio.

Sanguinaccio di nome, ma non di fatto, vista che l’aggiunta del sangue di maiale è stata vietata diversi anni fa, rendendo questo dolce meno acidulo e maggiormente apprezzabile anche da parte dei più integralisti.

Prepararlo è semplicissimo (acquistarlo in pasticceria ancor di più), ed anche i modi per servirlo sono innumerevoli: c’è chi lo preferisce freddo, chi invece caldo, cosparso direttamente sulle chiacchiere o in un recipiente tipo budino, pronto per essere preso a “cucchiaiate”.

Ad ogni modo, questa crema al cioccolato è capace di mettere tutti d’accordo: ancora poche ore e sarà su tutte le nostre/vostre tavole!