 | |
| Alternative names | Spanish:sangre con cebolla,sangre encebollada,fritanga de sangre |
|---|---|
| Type | Blood dish |
| Course | Tapas |
| Region or state | Valencian Country |
| Associatedcuisine | Valencian cuisine |
| Main ingredients | Blood curd,onion,pine nuts |
| Similar dishes | Sangrecita |
Sang amb cebacode: cat promoted to code: ca (Catalan,lit. 'blood with onions';Spanish:sangre con cebolla,sangre encebollada,fritanga de sangre[1]) is ablood dish fromValencian Country. Made from the eponymousblood curd andonion along withpine nuts and spices, particularlyoregano, the dish is typically served astapas. It is also served on asandwich.[2][3][4]
Sang amb cebacode: cat promoted to code: ca was traditionally prepared at two particular times throughout the year: forEaster in the spring, and during the traditional autumnalpig slaughter.[5]
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