Hannibals Kitchen - Episode 35: Sanguinaccio Dolce (ENG) 

Osmanlı İmparatorluğu if you mean me, no my name is not Shaggy 😂😂😂

@@DanielChavesDaCosta but you are like him Shaggy in Scoobydo

😂😂😂😂 Thank you 😂😂😂😂

Güzel yakalamışsın 😂

@@ahmadraflialdi9866 Loooool it’s true :))))

Warm welcome from Germany 🫶🏻

@@DanielChavesDaCostawhere you get the blood? Like no joke where you get it?

@VictorHate You can order it at your local butcher usually. Just need to ask. 👌🏼

Thank you dear! Glad to read that!

Thank you 🙏😊

Pour Some Suga On Me in the cookingbook from the show „Feeding Hannibal“ by Janice Poon, you will also find some vegetarian recipes, and also some fish-recipes 👌🙃

I’m pesceterian too and I will always be I swear of God

I am a year too late for this comment, but you could arguably use your own blood if you have a nurse or physician within your close circle of acquaintances... this is what l plan to do someday.

I also would like to try that. But it‘s hard to find someone to do that. And you have to add a substance so your blood don‘t get stocky. And have to cool it immediately.

Hello and thank you so much! Always happy when Fannibals find their way to me 🙏🥰

Thank you so much! 😊 Well, I started with cooking also very late. So sometimes there are maybe some mistakes, cause I am just a hobbycook 😉

😂😂😂😂 yeah 😂😂😂😂

I will do an episode soon, doing Parmesan-lambbrain. A dish we saw on a Hannibalrecipecard, but it wasn’t focused on in the show. I already did with calvbrain, but for video I want to do it like on Hannis recipecard 😋

@@DanielChavesDaCosta Very exciting 🤩 Can't wait to see🤩

There is nothing, I love than doing this 😘 wish I had more time for this. 😩 Thank you very much 🙏😊

Thank you 🥰

Thank you very much for your warm words 😊🙏

Thank you and welcome 🤗 😘🙏

Thank you very much! 😊

Thank you Captain 🧑‍✈️ 🙏 And you‘re right, it is tasty 😋

If you do, and use Instagram, upload a pic and tag me with @hannibalskitchenchannel 😉

You should call some of your local butchers, usually you should be able to order 😉

Are you in the UK? If so you can't buy blood unfortunately. If you're in the US you should go to a dedicated butchers shop

Use human blood as substitute

Use your own blood :v

Thanks :-)

Awesome! ☺️ Please make a picture and post it on Instagram and tag me. 🥰🙏 Or post it on my wall in the community of my channel please 😘🙏

@WeirdoPlay where can I see your result?☺️

@@DanielChavesDaCosta I didn't post it but you can see it in my story @sebastian_art__ ;) I also did some Hannibal fanart recently

@@DanielChavesDaCosta just followed ya♡

I sended you on Insta direct message, please Check! It looks fantastic!

Thank you very much ☺️

I‘ll check up later, don‘t remember by now.

Thank you so much 😊Always happy, when people like the crazy stuff 🤪

Happy to hear so! Wish you good luck by creating this lovely dish! Please try out to eat cold and warm. Let me know, how you liked it most.! If you do Insta, please tag me on that pic, when you do it (@hannibalskitchenchannel) Why blood? Because it‘s in the recipe from Janice Poons book, according on NBCs show Hannibal. It‘s a traditional recipe from italy, and I just followed the recipe. What does it add? It thickens, giving it a custardlike consistence, and gives it a little taste of iron in the background.

Lovely! If you took a picture and use Instagram, please put in your story and tag @hannibalskitchenchannel and @feedinghannibal ! Would love to see your result!!! And Janice Poon also loves to see people recreate her recipes! 😊🙌🙌🙌

@@DanielChavesDaCosta Unfortunatlely I don't have Instagram, but i got twitter;)

On Twitter I am @Hannibalkitchen and Janice Poon is @feedinghannibal ! Would love to see it! 🥰

How about blood from a cow? Also not okay? I think a crushed liver could give a strange consistence

@@DanielChavesDaCosta -only liver i can't use blood directly it's not okay N my religion 🙂

Then I fear for you, you can‘t do that dish. But I have a nice liverrecipe on my channel. And one more liverrecipe is in the edit. Hannibal would also love a nice liver 😉

@@DanielChavesDaCosta - thanks 🤗

But... you could put a normal chocolate pudding inside, and decorate it beautifully. It will be an eyecatcher for your Menü also without any animalingredients 😉

Thank you, gotta confess, I forgot the title of the music piece, will try to find out again. The print of primavera I have bought in the gallery uffici in Florence, the great red dragon was a birthdaygift 😊

@@DanielChavesDaCosta Thank you! Does the Uffizi sell prints online?

I am not sure, as I bought it directly there. I also have the version of Dante’s Inferno by Bosch, but that‘s from the big „A“

By the way it‘s Hungarian RapsodyNo.2 by Liszt 😘

Thank you 😊 🙏

If you are meatlover try out my latest video, you will love it. I can also suggest you to try the steak in cranberry black current sauce 😉 Both in the videos 😉

From the butcher

Normally you should be able to order it in a butchers store. 🙃

il sangue sarà sempre una questione di gusti. Grazie per il vostro feedback

You can order it over any of your local bookstores, or order it online. I prefer support small local shops if possible.

@@DanielChavesDaCosta yeah me too haha thank you very much

Delicious, I prefer to eat it warm. A very rich dessert, with intense taste of chocolate. You can only taste a pinch of irontaste from the blood. 🩸

I love you more 😘

How does it surprise you? There is bloodsausage, very famous here in germany. Liver is bloody, people eat their steak bloody. It‘s neapolitan speciality, an old recipe picked up in the show Hannibal from NBC by Food Stylist Janice Poon. You can find the recipe in her cookingbook „Feeding Hannibal“. It was an experience to try it, and this cookingbook has lots of interesting stuff in it. Check it out. 😏

@@DanielChavesDaCosta but in a DESERT?! Blood and CHOCOLATE!?!??!

I gave you the answer already in my previous comment. It‘s a speciality. Try it or not. 🤷‍♂️

@@DanielChavesDaCosta I really want to try it

Yes, I did 😏

I just followed the recipe ✌️

It's not too bad. I eat blood sausage all the time. The Russians have children's candy with blood in it. It really depends where you're from if you like this or not...

You can use normal pudding then, and fill in the oranges. Or maybe Janice Poon (Foodstylist from NBC Hannibal) can help out. She is very communicative on Twitter, if people have questions!

Hannibals Kitchen thank you very much for the info, have a good day.

For you too, and your welcome 😉🙏

Don Simon I think one day shouldn‘t be a problem, but I would prefer doing it fresh, cause it’s more tasty when you eat it warm 😉

@@DanielChavesDaCosta Thank you. Hoping to try this soon though am having trouble sourcing the blood.

Have you tried your local butcher?

Try some butcherstores. Where you from?

@@DanielChavesDaCosta I've tried both my local butchers. One says he will try and get me some. The other just gave me a weird look :) I'm currently living in England.

🤣🤣🤣

That plan is already in my head, maybe for Episode 50. it won‘t have a very good taste that recipe, I think, but I also want to try. Also I want 2-3 people eat that with me, cause of course it‘s an amount of food, I don‘t want to just make and throw it to waste.^^ It needs to get eaten. 😋

Magister Dixit I bought a form, looked different recipes, called some fishshops. I‘m on it. But I really don‘t know, if I should be excited for the taste 😂🙈

Hannibals Kitchen indeed. It doesnt look really tasty but it could be interesting to do it. I will do it to.

Well tasty or not. It‘s my job and duty to let ya all know 😏😎

Hannibals Kitchen cheers for that

It depends what you put inside. I always google for it. Cause I can‘t remember the calculating. 🙈😂

Yes I did. Bought it in my local butcherystore. You can surely order it at your local butcher. There are many products have blood, like bloodsausages, for example very famous in germany, people eat bloody steaks, medium raw, eating liver. It‘s just a headthing. Go and buy it. Take my recipe or check out on Janice Poons book „Feeding Hannibal“ introducing that neapolitan speciality from NBC‘s show „Hannibal“. (By the way, this recipe was made in season 3) Enjoy the recipe, the book, the show and my channel 😘🙌

@@DanielChavesDaCosta yeah, i know it's in the tv show "Hannibal" that what brought me here actually, i really wanted to know if it's a real dessert. And i found your channel name is Hannibals kitchen so i thought it's like sarcastic show or something, so asked if the blood is real.

Of course, it‘s real

Pasta, Rice, beans, kitchenstuff 😉 Just decoration 😇

Yes, that’s how Doctor Chilton would call it. The original name is „Sanguinaccio Dolce“, Chilton just offered that „Discounter-Name“ as he was thinking about his next book. Your guests will enjoy „Sanguinaccio Dolce“ with pleasure, it sounds more elegant 😉

3/4 Cup = 170 gramms, I added to the ingredients, must have forgotten the sugar in the description. Sorry and thank you for mentioning it! 🙏

@@DanielChavesDaCosta No. Thank YOU. I would also like to add, that the dish looks RAVISHING. As if Hannibal made it himself. I am going to make it to surprise someone and found this dish VERY exciting. Thank you, once again.

You’re very welcome. Thanks a lot. That’s a huge compliment 🙏😍

Maybe you can upload your picture on Instagram and include me in your post. Would love to see your result!

@@DanielChavesDaCosta well I don't use Instagram, however I will be shooting a few photos as well as a reference to your channel, to where I got the recipe on facebook, and I will be hosting this dish for a birthday party with a main course. Possibly one of your videos for reference as well. Ill also reference your other video if I use the one of racked lamb.

At your local butchery store, just ask him to order for you. ☺️

True, actually I tried that product in this video the first time 😂 I wanted to test the intensity of the orange, if it is maybe even more intense. 🙈😂 After doing it three times in different Styles, I would say, no zest at all needed. Better enjoy the clear original taste of that dish, as it‘s meant to be, blood 🩸 and chocolate 🍫 ☺️

@@DanielChavesDaCosta Thanks for replying! Sorry if I sounded a bit harsh; that recipe was great (besides those three blood stains you left on the recipe page ;) ), I just can't stand people not using the "real", natural thing (e.g. garlic or onion powder).

Totally okay, when I upload a video, I am prepared for opinions too. 😊

When you buy blood from the butcher, there is already little salt inside, so blood don‘t turn strong. While preparing, you need to stir all the time, till it has a custardlike consistence. The color will be at the point by a dark brown, and no more red. Not cook only simmer on the waterbath. Hope this helped answer your question 👋

Oh no, our butcher doesn’t sell blood i will have to give a special order for him to preserve it in a container So..the question is how much salt do i tell him to add??

Click Bait Trust me your butcher will know, cause it‘s done directly after taking the blood. They can not sell without putting inside. Ask for your butcher, when you order it. I‘m sure he knows that.

Click Bait If he don‘t knows, you should change your butcher 😂

😋🤤☺️

Sorry no hablo inglés jjj

Okay 😶

You could do a regular chocolate custard then, and just use the arrangement to make the impression of the recipe. But actually 😏 You should eat it like it is, with blood. ☺️

I'm vegetarian so... but thank you ;)

Moving inside the legal possibilities 😏😉

@@DanielChavesDaCosta I'll definitely try this recipe out.

I‘d love to hear from your experience with this recipe. If you upload on insta, please hashtag me on insta!