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For Insatiable Westchester Diners
Oct 17, 2011
02:50 PM
Eat. Drink. Post.

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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About This Blog

Julia Sexton, restaurant critic, food writer, and CRMA award-winning blogger, is a rampant traveler who will go anywhere to try anything. When not furtively sneaking cinghiale sausage past airport bag sniffers, she cooks and writes at her home in New Rochelle. A regular in Westchester Magazine’s pages, where she reviews local restaurants, Sexton’s food writing has also appeared in the New York Times and the Boston Globe. This fall, look for the debut of Sexton's book, Hudson Valley Chef's Table, published by Globe Pequot Press. She'd love to hear from you, so email any rants, questions, and comments to the Eaterline, jsextoneater@gmail.com. Follow Julia Sexton on Twitter @JuliaSexton

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