This pancakes made with pork’s blood are a tradition in the Tuscan countryside and farms families used to prepare this “dessert” in the period before the carnival, that is, when it was used to “process” the pig and obtain from this meat and salami that would have been stock for the family for the whole year.
It’s something that is very hard to do if you are not in Tuscany, especially because you will never find the pork’s blood. So, our suggestion is just to do that as a tradition on your holidays in Tuscany!
Since, as they say in Tuscany, nothing is thrown away from the pig, even the blood was used, to a small extent, to prepare this traditional dessert together with the black puddings, another delicacy for the times, with a liquid and sweet consistency such as the mill strictly to eat hot!
The Migliaccio is, for sure, the maximum expression of our grandmothers’ ability to be able to recycle and reuse at best even the leftovers of Christmas sweets and stale bread, if there were any.
The preparation of the food is not difficult, per se, but requires some care and above all the ability to know how to dose the consistency that is learned only after a little practice. At the time of cooking, in fact, the first few miles usually tend to disappear. Once you take your hand, the consistency will make the difference and you will see that during cooking it will be easy to cook them like a crepe.
For this recipe I joined the two families Spinelli and Mugnaini as grandmother Duilia (Spinelli) put the panforte, grandmother Loredana (Mugnaini) does not seem to me to put the panforte but instead used the cocoa, I greedy as they are I put them all and two and they are really good!
In questa ricetta proponiamo la dose per circa 25/30 migliacci.
AuthorToscane DI GustoCategoryCakes, Tuscan Tradition RecipesDifficultyAdvanced
Cut the bread, the panforte and the small horses into very small cubes.
In a pan with high sides, put the water to boil, when it starts to bubble, remove it from the heat and add the bread and seahorses to form the "pappa" and cook on the stove for 5 minutes, stirring carefully.
Blend the mixture with the immersion mixer, adding the panforte. Then add a pinch of salt, icing sugar, cocoa powder, eggs, squeezed orange and zest to this mixture, mix well and leave to rest for a night in the refrigerator.
The next day add the flour and the blood, mix the jelly well.
Then take a pan from crépes, grease it with a drizzle of oil with the help of a scottex cloth.
With the romaiolo (kitchen ladle) pour a spoonful of the mixture into the pan and cook. If the miles melt during cooking, add a spoonful of flour to the mixture.
Cook the milleccio on one side and then turn it on the other as you do with the crepes, covering with a lid.
Sprinkle the miles of sugar and eat them hot even if, as my grandfather said, the mile is good hot and ice!
Ingredients
Directions
Cut the bread, the panforte and the small horses into very small cubes.
In a pan with high sides, put the water to boil, when it starts to bubble, remove it from the heat and add the bread and seahorses to form the "pappa" and cook on the stove for 5 minutes, stirring carefully.
Blend the mixture with the immersion mixer, adding the panforte. Then add a pinch of salt, icing sugar, cocoa powder, eggs, squeezed orange and zest to this mixture, mix well and leave to rest for a night in the refrigerator.
The next day add the flour and the blood, mix the jelly well.
Then take a pan from crépes, grease it with a drizzle of oil with the help of a scottex cloth.
With the romaiolo (kitchen ladle) pour a spoonful of the mixture into the pan and cook. If the miles melt during cooking, add a spoonful of flour to the mixture.
Cook the milleccio on one side and then turn it on the other as you do with the crepes, covering with a lid.
Sprinkle the miles of sugar and eat them hot even if, as my grandfather said, the mile is good hot and ice!