[ffb_section_0 unique_id=”3nonrnoh” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A0%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22type%22%3A%22fg-container-large%22%2C%22no-padding%22%3A0%2C%22no-gutter%22%3A0%2C%22gutter-size%22%3A%22%22%2C%22match-col%22%3A0%2C%22force-fullwidth%22%3A0%7D%7D%7D”][ffb_column_1 unique_id=”3nonrnoi” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22xs%22%3A%2212%22%2C%22sm%22%3A%22unset%22%2C%22md%22%3A%2212%22%2C%22lg%22%3A%22unset%22%2C%22is-centered%22%3A%220%22%2C%22is-bg-clipped%22%3A%220%22%2C%22xs-last%22%3A%22no%22%2C%22sm-last%22%3A%22unset%22%2C%22md-last%22%3A%22unset%22%2C%22lg-last%22%3A%22unset%22%2C%22xs-offset%22%3A%22unset%22%2C%22sm-offset%22%3A%22unset%22%2C%22md-offset%22%3A%22unset%22%2C%22lg-offset%22%3A%22unset%22%2C%22xs-pull%22%3A%22unset%22%2C%22sm-pull%22%3A%22unset%22%2C%22md-pull%22%3A%22unset%22%2C%22lg-pull%22%3A%22unset%22%2C%22xs-push%22%3A%22unset%22%2C%22sm-push%22%3A%22unset%22%2C%22md-push%22%3A%22unset%22%2C%22lg-push%22%3A%22unset%22%2C%22xs-overlap%22%3A%22no%22%2C%22sm-overlap%22%3A%22unset%22%2C%22md-overlap%22%3A%22unset%22%2C%22lg-overlap%22%3A%22unset%22%7D%7D%7D”][ffb_image_2 unique_id=”3nonsmmh” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A1005%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fsanguinaccio_sav.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A799%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][ffb_emptySpace_2 unique_id=”3nont6qo” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_paragraph_2 unique_id=”3nontfpu” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22text-is-richtext%22%3A%220%22%2C%22align%22%3A%22text-left%22%2C%22align-sm%22%3A%22%22%2C%22align-md%22%3A%22%22%2C%22align-lg%22%3A%22%22%7D%7D%7D”][ffb_param route=”o gen text”]Eccoci con una ricetta semplice semplice per preparare il sanguinaccio, naturalmente nelle versione “moderna” senza sangue di maiale. Provate poi ad abbinare questa golosa crema al cioccolato con il nostro Savoiardo senza farina ed ecco il trionfo della semplicità.

Ingredienti:

500 ml latte intero

100 gr cioccolato fondente (70%)

75 gr cacao amaro

250 gr zucchero semolato

45 gr amido di mais (o farina di riso)

30 gr burro

1 bacca di vaniglia

1 cucchiaino di cannella in polvere[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3nonvu3s” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_image_2 unique_id=”3noo0jjc” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A1006%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fcioccolato_fondente.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A900%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][ffb_emptySpace_2 unique_id=”3noo108j” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_paragraph_2 unique_id=”3noo16o3″ data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22text-is-richtext%22%3A%220%22%2C%22align%22%3A%22text-left%22%2C%22align-sm%22%3A%22%22%2C%22align-md%22%3A%22%22%2C%22align-lg%22%3A%22%22%7D%7D%7D”][ffb_param route=”o gen text”]Setacciare in un pentolino dal fondo spesso cacao, amido di mais, cannella, i semi della bacca di vaniglia e lo zucchero; aggiungere gradualmente il latte mescolando assicurandosi sempre che questo venga man mano incorporato creando una cremina. Mettere sul fuoco a fiamma dolce e portare ad ebollizione sempre mescolando con una frusta e lasciare sul fuoco fino a che non si sia formata una salsa (occorreranno circa 10′-15′); a questo punto togliere dal fuoco e aggiunfere il cioccolato fondente precedentemente tritato e il burro; continuare a mescolare fino a che il tutto non sarà amalgamato.[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3noo279j” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_image_2 unique_id=”3noo1rv3″ data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A1007%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fsanguinaccio_dolce.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A799%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][ffb_emptySpace_2 unique_id=”3noo2drj” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_paragraph_2 unique_id=”3noo2klr” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22text-is-richtext%22%3A%220%22%2C%22align%22%3A%22text-left%22%2C%22align-sm%22%3A%22%22%2C%22align-md%22%3A%22%22%2C%22align-lg%22%3A%22%22%7D%7D%7D”][ffb_param route=”o gen text”]Setacciare in un pentolino dal fondo spesso cacao, amido di mais, cannella, i semi della bacca di vaniglia e lo zucchero; aggiungere gradualmente il latte mescolando assicurandosi sempre che questo venga man mano incorporato creando una cremina. Mettere sul fuoco a fiamma dolce e portare ad ebollizione sempre mescolando con una frusta e lasciare sul fuoco fino a che non si sia formata una salsa (occorreranno circa 10′-15′); a questo punto togliere dal fuoco e aggiunfere il cioccolato fondente precedentemente tritato e il burro; continuare a mescolare fino a che il tutto non sarà amalgamato.[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3noo366a” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_image_2 unique_id=”3noo3b1i” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A1008%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fsavoiardo_sanguinaccio.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A799%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][ffb_emptySpace_2 unique_id=”3noo3o0a” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_paragraph_2 unique_id=”3noo3rtq” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22text-is-richtext%22%3A%221%22%2C%22align%22%3A%22text-left%22%2C%22align-sm%22%3A%22%22%2C%22align-md%22%3A%22%22%2C%22align-lg%22%3A%22%22%7D%7D%7D”][ffb_param route=”o gen text”]

La crema dovrà risultare corposa e vellutata e scendere a nastro; qualora fosse ancora un po’ liquida, porla nuovamente sul fuoco per un paio di minuti sempre mescolando con la frusta. Coprire la crema, lasciandola nella stessa pentola, con pellicola a contatto per evitare che si formi la pellicina. Dopo 30 minuti la crema può essere riposta in frigorifero fino al momento di servire.

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