I didn't realize there really was such a thing as pig blood noodles, but I suspected there must be. Of course it's Italy, Sudtirol. Blutnudeln or Tagliatelli al Sangue. I hope you will forgive me for going completely Asian here though. It is wheat flour to hold the blood together and then in dashi stock. I then garnished it with various soba-friendly condiments like fish cake and seaweed, just to be confusing - but there not pictured here. It's good. The blood isn't as pronounced as I thought it would be. It's awfully nice though and I bet if served in a Japanese bowl no one would bat an eyelash.
Ooh, it looks much nicer extruded. This is in a smokey broth with some dehydrated kimchi on top - which I LOVE!
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soups coming up next!