This is a rather odd-sounding recipe but is a very old one which crops up frequently in Piedmont . This is one of the oldest and most original versions but I have omitted some of the authentic ingredients which are coxcomb and half a calves head! You may well come across it with the added ingredient of cream used to bind it all together, which is a much more modern interpretation of this historic dish.
|200 g (7 oz) veal sweetbreads, cleaned||animelle|
|200 g (7 oz) chicken livers, trimmed, washed and dried||Fegatini di pollo|
|4 tablespoons plain white flour||Farina|
|50 g (2 oz) unsalted butter||Burro|
|200 g (7 oz) veal fillet||vitello|
|100 g (4 oz) pickled gherkins in wine vinegar, chopped||Cetriolo|
|100 g (4 oz) fresh porcini mushrooms, sliced||Funghi porcini|
|2 dried bay leaves||Foglio di lauro|
|salt and freshly milled black pepper||Sale, pepe|
|2 small glasses of dry Marsala||Marsala|
Toasted bread, Basic Polenta, tagliolini or risotto
- Gently simmer the sweetbreads in salted water for 30 minutes. Drain and peel, then slice into 1 cm (1/2 inch) thick slices and set aside.
- Toss the chicken livers in half the flour, then fry them in half the butter in a small pan and set aside.
- Cut the fillet into thin slices and toss lightly in the remaining flour. Fry gently in the remaining butter. Add the sweetbreads, chicken livers, gherkins, porcini mushrooms and bay leaves. Season with salt and pepper, mix together, cover and cook gently for about 20 minutes, gradually adding the Marsala as they cook.
Serve hot on squares of toasted bread, grilled polenta, freshly cooked and lightly buttered tagliolini or on a bed of plain risotto cooked with a veal or chicken stock.