Blood Budino at The Cookery


It’s soooo tempting to go back and say, “Just in time for Halloween, folks!” but that would be disrespecting the long tradition that backs this dish. Chef David DiBari’s blood pudding is a luxurious few mouthfuls whose flavor is clearly animal-based, yet its texture is deceptively silken and fluffy. Texture is deceiving—like most of DiBari’s cooking, the budino is as carnal as you get, with pigs’ blood, shank, and fat going into the recipe. Yet, cream, egg, and allspice leaven their heaviness, and the small timbale is served over favetta—Italian broad bean purée—making this a perfectly balanced bite.

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