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Finanziera, Piedmontese giblet stew

Main dishes

A bourgeois dish from Piedmont: braised veal, offal, and rooster crests in butter, seasoned with vinegar-based vegetables, mushrooms, vinegar, and Marsala…

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Recipe from Carlosavio, Ramac, K.Weise and 7 other contributors, adapted by Recette de cuisine · · updated on

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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
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$6.50 $1.63 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.84
  • $2.01
  • $0.13
  • $0.51
  • $0.13
  • $0.46
  • $0.02
  • $0.03
  • $2.37

Prices from US supermarkets for 8 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Coat the meat with flour and quickly sear it in a large frying pan with butter.
  2. Add the offal and pieces of poultry, which have been carefully cleaned and washed, as well as the sausage. ≈ 3 min
  3. After a few minutes, add a little water and continue to cook over medium heat.
  4. About halfway through cooking, add the vegetables and the drained mushrooms, then, just before the end, add the vinegar and the Marsala. ≈ 3 min
  5. Season to taste, reduce heat to high, and serve hot.
  6. You can add fresh, cooked green peas to the butter at the end of cooking. ≈ 3 min

The bill

Finanziera, Piedmontese giblet stew

  • 200 g of crests, rooster gizzards, and poultry livers$0.84
  • 1 pork sausage (optional)$2.01
  • 100 g of pickled vegetables (giardiniera)$0.13
  • 100 g of oil-fried mushrooms$0.51
  • flour$0.13
  • 50 g of butter$0.46
  • 1 tablespoon of vinegar$0.02
  • salt and pepper$0.03
  • 200 g of fresh green peas (optional)$2.37

Total$6.50

that's $1.63 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of veal (cutlet or tenderloin)
  • 300 g of tender veal offal (kidneys, sweetbreads, brain)
  • 200 g of crests, rooster gizzards, and poultry livers
  • 1 pork sausage (optional)
  • 100 g of pickled vegetables (giardiniera)
  • 100 g of oil-fried mushrooms
  • flour
  • 50 g of butter
  • 1 tablespoon of vinegar
  • 1/2 glass of dry Marsala
  • salt and pepper
  • 200 g of fresh green peas (optional)

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