Finanziera
The finanziera is a typical dish of poor Piedmontese cuisine, born from the reuse of the parts discarded during the transformation of cockerels into capons and some cattle slaughter waste. In my house it has always been eaten at Christmas as a second course or as an appetizer, served in large vol-au-vent of puff pastry. Finanziera certainly doesn’t let much go to waste. This northern Italian specialty is a dish of chicken and pork livers, calf and pork giblets, brains, kidneys and – as a crowning touch – chickens’ cockscombs. It’s all cooked in Barolo wine to add to its incredible richness.
INGREDIENTS 150 g chicken crests80 g chicken livers80 g beef fillet80 g veal breast80 g veal loaf1teaspoon wine vinegar100 g pickled vegetables30 g butter2 tablespoons Barolo wineflour to tastesalt to tastepepper to taste
GUIDELINES
Cut the loaves, fillet, rump and livers into small pieces, then flour them slightly. Melt the butter in a pan and brown the meat. Close with the lid and cook over low heat. After 20 minutes add the vegetables cut into chunks and cook for another 20 minutes, stirring occasionally. A few minutes before the completion of cooking, remove from heat, add vinegar and Barolo wine, season with salt and serve hot.
The finanziera is a typical dish of poor Piedmontese cuisine, born from the reuse of the parts discarded during the transformation of cockerels into capons and some cattle slaughter waste. In my house it has always been eaten at Christmas as a second course or as an appetizer, served in large vol-au-vent of puff pastry. Finanziera certainly doesn’t let much go to waste. This northern Italian specialty is a dish of chicken and pork livers, calf and pork giblets, brains, kidneys and – as a crowning touch – chickens’ cockscombs. It’s all cooked in Barolo wine to add to its incredible richness.
INGREDIENTS
150 g chicken crests
80 g chicken livers
80 g beef fillet
80 g veal breast
80 g veal loaf
1teaspoon wine vinegar
100 g pickled vegetables
30 g butter
2 tablespoons Barolo wine
flour to taste
salt to taste
pepper to taste
GUIDELINES
Cut the loaves, fillet, rump and livers into small pieces, then flour them slightly. Melt the butter in a pan and brown the meat. Close with the lid and cook over low heat. After 20 minutes add the vegetables cut into chunks and cook for another 20 minutes, stirring occasionally. A few minutes before the completion of cooking, remove from heat, add vinegar and Barolo wine, season with salt and serve hot.
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