Finanziera alla Moda

Ingredients

• 250g (8.8 oz) chicken livers 250g (8.8 oz) chicken livers
• 250g (8.8 oz) sweetbreads 250g (8.8 oz) sweetbreads
• 250g (8.8 oz) veal brains 250g (8.8 oz) veal brains
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 100g (3.5 oz) green peas 100g (3.5 oz) green peas
• 100g (3.5 oz) artichoke hearts, quartered 100g (3.5 oz) artichoke hearts, quartered
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugars: 4g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the chicken livers, sweetbreads, and veal brains to the skillet. Cook until browned on all sides.
3. 3.
   Remove the meats from the skillet and set aside. In the same skillet, add the carrot, celery, mushrooms, green peas, and artichoke hearts. Sauté for a few minutes until the vegetables are slightly softened.
4. 4.
   Return the meats to the skillet and pour in the chicken broth and white wine. Stir in the tomato paste, bay leaf, and thyme. Season with salt and pepper.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 45 minutes to 1 hour, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the bay leaf and thyme sprig. Serve the Finanziera alla Moda hot, garnished with chopped parsley.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes before cooking.
• Sweetbreads — Soak the sweetbreads in cold water for 1 hour before cooking to remove any impurities.
• Veal brains — Gently blanch the veal brains in boiling water for a few minutes, then remove the outer membrane before using.

Tips & Tricks

• For a richer flavor, marinate the offal meats in white wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and add it to the skillet during the cooking process.
• Serve Finanziera alla Moda with crusty bread or polenta to soak up the delicious sauce.
• Feel free to add other vegetables of your choice, such as bell peppers or zucchini, to personalize the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Finanziera alla Moda hot as a main course. Accompany it with a side of crusty bread or creamy polenta to complement the flavors and soak up the delicious sauce.

Presentation advice

Present the Finanziera alla Moda in a deep serving dish, allowing the rich colors of the meats and vegetables to shine through. Garnish with a sprinkle of chopped parsley for a fresh touch.