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Finanziera is a traditional dish from the Piedmont region of Italy, consisting of a mixture of meats and vegetables cooked in a flavorful sauce.

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Recipe from Carlosavio, Ramac, K.Weise and 7 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Finanziera is a typical dish from the Piedmont region, which originated in the Middle Ages. It is a simple dish, created from the repurposing of leftovers from the process of turning chickens into capons, as well as some waste products from the butchering of cattle.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodbread

Ingredients

4 people
  • $7.49
  • $0.90

Directions

  1. The beef (or veal) is coated in flour and quickly seared in a large pan with butter.
  2. Next, we add the tender pieces of beef and chicken, which have already been cleaned of any skin and washed, as well as the sausage (if using). ≈ 3 min
  3. After further cooking, water is added, and the mixture is simmered over medium heat. ≈ 3 min
  4. About halfway through cooking, add the vegetables and mushrooms, which have been drained, and, just before the end, a tablespoon of vinegar and a half-glass of dry Marsala wine. ≈ 3 min
  5. We season and thicken the broth with a final, high-heat simmer, then serve it piping hot.
  6. A good accompaniment involves adding fresh, cooked green peas, cooked separately in butter, towards the end of the cooking process. The amount should be sufficient to complement the flavor of the meat without overpowering it. ≈ 3 min

Equipment

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Before you start

Ingredients

  • Soft tissues from bovine sources, such as internal organs, nerve fibers (spinal cord), and brains.
  • Chicken skins, pieces of chicken, quail eggs, and French fries
  • Beef or veal (tenderloin or sirloin)
  • pork sausage (optional)
  • Pickled vegetables in vinegar and mushrooms preserved in oil paint

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