Ornella’s sanguinaccio is bloody marvelous.
When it comes to offal I’m one of the least squeamish people around, gladly gobbling everything from Southern fried chitterlings to Chinese lamb face salad. Friends often call me the Andrew Zimmern of Queens. That’s high praise, but there are some things even I can’t abide, like the coppery tasting blocks of blood often found in Chinese soups. A can get behind a savory morcilla enriched with rice and spice and I like a good British black pudding. And then there’s sanguinaccio. (more…)
