Concetti Chiave
- The recipe serves 10 people and requires an hour for preparation, focusing on a variety of meats including kidney, chicken liver, and veal sweetbread.
- Main ingredients include beef fillet, butter, mushrooms, fortified wine, and vinegar, combined with vegetables like beans and cucumber.
- Initial cooking involves boiling the meats, followed by peeling, rinsing, and flouring before further cooking with butter.
- Cooking continues with the addition of vinegar, vegetables, and seasoning, followed by fortified wine and a pinch of sugar.
- The dish is completed by serving it hot, ideally accompanied by cornmeal to complement the rich flavors.
Preparation of Ingredients
Time take: 1 hour
Serving: 10 people
- Kidney 4 oz
- Chicken liver 4 oz
- Veal sweetbread 6 oz
- Beef fillet 4 oz
- Butter 4 oz
- Mushroom 4 oz
- Vinegar 1 tb
- Fortified wine ½ glass
- A pinch sugar
- Some beans
- Some cucumber
- Salt
Cooking and Assembly
Boil in a pan the kidney, the chicken liver, the veal sweetbread for 15 min. Drain, take off the peel, rinse the chicken liver in boiled water. Cut the veal sweetbread and flour the ingredients.
Melt the butter, cook the veal sweetbread, add the chicken liver.
Cook for some min. Pour the vinegar. Add the beans, the pickled mushroom and cucumber. Salt and mix well. Pour the fortified wine and add a pinch of sugar. Serve it immediately with cornmeal.
Ingredients and Preparation
Tempo preparazione: 1 ora
Servizio per 10 persone
- 100 gr per specie di rognoni, bargigli e creste di pollo
- 100 gr di fegatini di pollo
- 150 gr per specie di fesa, filoni e animelle di vitello
- 100 gr di filetto di manzo
- 100 gr di burro
- 100 gr di funghi porcini sottaceto
- un cucchiaio di aceto
- mezzo bicchiere di marsala secco
- una punta di zucchero
- qualche pisello e cetriolo
- sale
In una casseruola con acqua salata disporre i rognoni, i bargigli, le creste di pollo e le animelle di vitello; porre sul fuoco e far bollire per 15 minuti. Scolare le frattaglie, spellarle, sciacquarle, rimettere le creste e i bargigli in acqua salata per qualche ora. Tagliare a fettine la fesa, il filetto e le animelle; i filoni e infarinare tutti gli ingredienti. In una casseruola far sciogliere il burro, rosolare la fesa e il filetto, unire le creste e i bargigli e da ultimo i filoni, i fegatini e le animelle. Far rosolare per qualche minuto. bagnare con aceto. Aggiungere i piselli, i funghi e i cetrioli. salare e diminuire il fuoco mescolando ogni tanto. A metà cottura bagnare con il marsala ed unire una puntina di zucchero. servire caldo.
Domande da interrogazione
- What is the total preparation time for the dish, and how many people does it serve?
- Which ingredients are boiled together initially, and for how long?
- What are the final steps before serving the dish?
The preparation time for the dish is 1 hour, and it serves 10 people.
The kidney, chicken liver, and veal sweetbread are boiled together in a pan for 15 minutes.
After cooking the ingredients with butter, vinegar, beans, pickled mushrooms, and cucumber, the mixture is seasoned with salt, mixed well, and fortified wine with a pinch of sugar is added. The dish is then served immediately with cornmeal.
Accedi a tutti gli appunti
Tutor AI: studia meglio e in meno tempo
