Sang amb ceba
 Sang amb ceba (right), with fries | |
| Alternative names | Spanish: sangre con cebolla, sangre encebollada, fritanga de sangre |
|---|---|
| Type | Blood dish |
| Course | Tapas |
| Region or state | Valencian Country |
| Associated cuisine | Valencian cuisine |
| Main ingredients | Blood curd, onion, pine nuts |
| Similar dishes | Sangrecita |
Sang amb ceba (Catalan, lit. 'blood with onions'; Spanish: sangre con cebolla, sangre encebollada, fritanga de sangre[1]) is a blood dish from Valencian Country. Made from the eponymous blood curd and onion along with pine nuts and spices, particularly oregano, the dish is typically served as tapas. It is also served on a sandwich.[2][3][4]
Sang amb ceba was traditionally prepared at two particular times throughout the year: for Easter in the spring, and during the traditional autumnal pig slaughter.[5]
References
[edit]- ^ Pardo Bazán, Emilia (1913), La cocina española antigua (in Spanish), Madrid, p. 90 – via Biblioteca Virtual Miguel de Cervantes
{{citation}}: CS1 maint: location missing publisher (link) - ^ "Dicen que tiene las mejores bravas de Valencia: así es el bar donde el chef Ricard Camarena recomienda tomar el aperitivo". Mundo Deportivo (in Spanish). June 24, 2025. Retrieved 2025-12-28.
- ^ Fàbrega, Jaume (October 2020), Cap i pota: El gran llibre dels menuts [Head and Leg: The Big Book of Offal] (PDF), 9 Grup Editorial (in Catalan), Catalonia: Cossetània Edicions, pp. 14, 23–24
- ^ Fàbrega, Jaume (July 5, 2021). "Sang, la cuina dels vampirs". El Temps (in Catalan). Retrieved 2025-12-28.
- ^ Oliver, Joan (September 13, 2020). "Plats tradicionals: sang amb ceba i els esclata-sangs a punt de sortir". Fora lVila (in Catalan). Retrieved 2025-12-28.
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