Teresa's Recipes
Finanziera
Finanziera is a celebrated dish from the Piedmont region of Italy, steeped in tradition and rich flavors. This hearty, rustic stew features a medley of meats and offal, including the unique cock's combs and wattles, veal sweetbreads, and calf's brains. It's a dish that embodies the spirit of Italian culinary heritage, showcasing the art of using every part of the animal. The slow simmering melds the flavors together, resulting in a sauce that is both savory and comforting, perfect for serving over polenta or with crusty bread to soak up every drop.
Ingredients
- to taste Salt
- to taste Black pepper
- 4 cups Chicken stock
- 1 cup White wine
- 2 stalks, finely chopped Celery
- 1 large, finely chopped Carrot
- 1 medium, finely chopped Onion
- 3 tablespoons Unsalted butter
- 1 lb, cleaned Calf's brains
- 1 lb, cleaned and blanched Veal sweetbreads
- 1 lb, cleaned and blanched Cock's combs and wattles
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 35g
- Sodium: 500mg
- Sugar: 5g
Instructions
- 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.
- 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.
- Add the cleaned and chopped meat and offal into the pan, cooking until they are well-browned on all sides, approximately 10 minutes.
- Pour in the white wine and let it simmer until it evaporates, allowing the alcohol to dissipate and the flavors to concentrate.
- 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.
- Once done, serve the finanziera hot, ideally accompanied by crusty bread or creamy polenta to soak up the rich sauce.
Tips
- For a richer flavor, you can add a bay leaf or a sprig of thyme during the simmering process.
- If you prefer a lighter dish, you can substitute the butter with olive oil.
- Finanziera is traditionally enjoyed with a glass of Barolo wine, which complements the robust flavors beautifully.