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200 gr. di filoni |
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200 gr. di sweetbread |
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300 gr. meat in nut-sized balls |
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24 chicken crests with wattle |
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12 chicken testicles |
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12 chicken livers |
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2 chicken duroni |
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12 chicken hearts |
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3 tablespoons flour |
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100 gr. peas (optional) |
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100 gr. mushrooms preserved in vinegar |
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½ glass dry white wine |
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½ glass dry Marsala |
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1 glass beef stock or canned broth |
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1 glass gravy |
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50 gr. butter |
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extra virgin olive oil |
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salt, pepper |
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| 1) |
Carefully wash crests and wattle, duroni and hearts; the latter should be cut vertically to get the blood out. Boil for an hour in slightly salted water. Remove crests and continue to cook hearts and duroni until tender. You can make them tastier by adding vegetables, spices and herbs normally used for “bollito” |
| 2) |
Clean sweetbread and remove skins and nerves. Let them rest under running water for about half an hour to wash all the blood away. Put them in a casserole with hot water, slightly salted, and remove them as soon as water boils. Chill them under cold running water. Remove any skin remained, dry them and chop (4x3 cm). Simmer the testicles for a couple of minutes. |
| 3) |
Carefully clean levers and remove gall bladders and nerves. Chop each in two-three pieces. Wash them, put in boiling salted water, remove lather then drain and chill under cold running water.
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| 4) |
Remove skin from filoni then wash in cold water. Drain well then chop in pieces of about 4 cm. Flour meat balls and fry them in little oil. Drain and put on cloth paper. |
| 5) |
Flour sweetbread and filoni and brown in a large frying pan with the butter and a little oil. Add salt. Put also the levers, testicles, duroni, hearts, crests with wattle and meat balls. Pour white wine and Marsala, let evaporate, pour gravy and some stock, chopped mushrooms, peas (half-cooked separately). Cover and cook on medium for 7-8 minutes. |
| 6) |
Note: You can substitute meat balls with small veal cutlets floured and browned separately.
A charming hint can be added by shaving 70-80 gr. black truffle 4-5 minutes before cooking is complete.
To get a more savory Finanziera, you can simmer sweetbread in water and a little vinegar and let the chicken offal rest in vinegar for a couple of hours after boiling them. |
