The italian financier
Instructions
Prepare the Sweetbreads and the strands and cut them into chunks and slices.
Scalded chicken crests and still hot cover fine salt, then soffregatele between your palms to peel easily.
Dip the skinned ridges in plenty of cold water, because it dissalino and remain white.
Rather finely slice the topside, cleaned chicken livers well and cut these too.
Do heat and the butter in a saucepan and when it is bubbling add the topside and let it cook for a few minutes.
Flour thoroughly the Sweetbreads, the Fateh, the ridges and the livers and add them to the other meat.
Simmer for 10 minutes before rinsing with dry marsala, salt and pepper and add the drained mushrooms and diced them and the gherkin.
Simmer over very low heat and pan covered for another 15 minutes, then add the vinegar, and then lift the boil.
Then turn off the heat; the mixture should be well bonded.
The Piedmont Fund serves to fill vol-au-vent and timbales of vegetables or rice, or as a topping for rice and noodles, as a filling for Flans of spinach, artichokes or cardoons.
Its preservation is quite difficult and you should therefore consume it immediately.
Ingredients and dosing for 4 persons
- 100 g of chicken livers
- 100 g of strands of veal
- 100 g of veal sweetbreads
- 100 g of veal breast
- 100 g of chicken crests
- 1 gherkin in vinegar chipped
- 25 g of dried porcini mushrooms softened in warm water
- 50 g of butter
- 1 dram of dry marsala wine
- 1 teaspoon of good wine vinegar (optional)
- 1/2 cup of white flour
- Freshly ground black pepper
- Salt