Entree: Italy – Piedmont – Finanziera (Traditional Piedmontese ragout of mixed offal and mushrooms in a rich wine-butter sauce)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
40 min
Total
1 hr 5 min
Ingredients
- 8 oz (225 g) veal stew meat, cut into 1/2-inch (1.3 cm) pieces
- 8 oz (225 g) veal sweetbreads, cleaned, soaked in cold water and blanched briefly
- 4 oz (115 g) chicken livers, trimmed and halved
- 2 oz (60 g) pancetta, diced
- 8 oz (225 g) mixed mushrooms (cremini, porcini, or champignon), cleaned and sliced
- 1 medium shallot, finely chopped
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) dry white wine (or a light Barbera if preferred)
- 1 1/2 cups (360 ml) beef or veal stock
- 1 sprig fresh thyme
- 2 tsp (6 g) chopped flat-leaf parsley
- 1 bay leaf
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 tbsp (20 g) crushed amaretti biscuits
- 1 tbsp (15 g) unsalted butter (cold, for finishing)
- Lemon zest from 1/2 lemon (optional)
- Polenta or cooked rice for serving (optional)
Instructions
1. Prepare and brown the components: pat sweetbreads dry and trim any membrane, then blanch in simmering water 2–3 minutes, cool in ice water, and cut into bite-sized pieces; season veal pieces and livers lightly with salt and pepper. In a heavy skillet heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat, brown pancetta until fat renders, add veal pieces and brown on all sides, remove and set aside; in the same pan add shallot and mushrooms and sauté until softened and lightly browned, then add sweetbreads and chicken livers and cook 2–3 minutes to color.
2. Finish the ragout and serve: return browned veal to the pan, deglaze with 1/2 cup white wine and reduce by half, add stock, thyme sprig, and bay leaf, lower heat and simmer gently 15–20 minutes until sauce is reduced and meats are tender; stir in 2 tbsp crushed amaretti and 1 tbsp cold butter to thicken and slightly sweeten the sauce, adjust seasoning with salt, pepper, and lemon zest if using, remove herbs, scatter chopped parsley, and serve hot spooned over polenta or rice.
