Finanziera

Ingredients

Salt

to taste

Black pepper

to taste

Chicken stock

4 cups

White wine

1 cup

Celery

2 stalks, finely chopped

Carrot

1 large, finely chopped

Onion

1 medium, finely chopped

Unsalted butter

3 tablespoons

Calf's brains

1 lb, cleaned

Veal sweetbreads

1 lb, cleaned and blanched

Cock's combs and wattles

1 lb, cleaned and blanched

Instructions

1. Start by cleaning the cock's combs, wattles, sweetbreads, and brains. Blanch them in boiling water for 3-5 minutes, then drain and cut into small pieces.
2. In a large pan, melt the butter over medium heat. Add the chopped onion, carrot, and celery, sautéing until they are soft and fragrant, about 5-7 minutes.
3. Add the cleaned and chopped meat and offal into the pan, cooking until they are well-browned on all sides, approximately 10 minutes.
4. Pour in the white wine and let it simmer until it evaporates, allowing the alcohol to dissipate and the flavors to concentrate.
5. Add the chicken stock, season with salt and pepper, and bring to a gentle simmer. Cover and let it cook for about 2 hours, stirring occasionally, until the sauce thickens and the meat becomes tender.
6. Once done, serve the finanziera hot, ideally accompanied by crusty bread or creamy polenta to soak up the rich sauce.