Finanziera Piemontese
Finanziera is a historic Piedmontese sweet-and-sour stew of offal, braised in Marsala and vinegar, traditionally served over warm polenta.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large heavy-bottomed frying pan
- •Medium saucepan
- •Chef's knife
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 480 kcal
Instructions
- 1
Place the soaked sweetbreads in boiling salted water and simmer gently for 5 minutes.
- 2
Drain the sweetbreads, plunge them into cold water, and carefully peel away any outer membranes.
- 3
Slice the blanched sweetbreads into bite-sized nuggets.
- 4
Melt half the butter in a heavy frying pan over medium-high heat.
- 5
Dust the sweetbreads and veal strips with flour, then fry until lightly golden, about 4 minutes.
- 6
Add the chicken livers and remaining butter to the pan, searing quickly for 2 minutes until just browned.
- 7
Pour in the vinegar and Marsala, bubbling vigorously until the sharp alcohol scent evaporates.
- 8
Stir in the chopped giardiniera and warm beef stock.
- 9
Simmer gently over low heat for 10 minutes until the sauce turns glossy and thickens lightly.
- 10
Season with salt and pepper to taste, then remove from the heat immediately so the livers stay tender.
Chef's tips
Soaking and peeling the sweetbreads is vital for a smooth texture. Do not overcook the chicken livers in the early stages, as they finish gently in the simmering sauce.
Ingredient substitutions
- veal sweetbreads (animelle) → lamb sweetbreads or an equal weight of extra chicken livers
- dry Marsala wine → dry Madeira or a dark dry Sherry
Storage
Store leftovers in a sealed container in the fridge for up to 2 days.
Reheating
Reheat gently in a saucepan over low heat with a splash of warm broth until piping hot.
Common mistakes to avoid
- •Skipping the blanching step for sweetbreads, which makes them difficult to peel and chewy.
- •Overcooking the chicken livers until they turn grainy and dry.
- •Omitting the pickled giardiniera, which provides essential sharp acidity to balance the rich offal.
Serving suggestions
Cooked Finanziera Piemontese?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Piedmont
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
