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finanziera piemontese stew recipe

Finanziera Piemontese

Finanziera Piemontese is a rich, hearty stew from Piedmont, Italy, combining veal, chicken, and offal like sweetbreads, kidneys, and cock's combs, all simmered to create a flavorful and comforting winter dish. Its preparation celebrates patience and attention to detail.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian – Piedmontese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb veal stew meat
  • 1 lb chicken breast cut into strips
  • 1 lb sweetbreads veal or lamb
  • 1 lb veal kidneys trimmed
  • 2 oz prosciutto finely chopped
  • 1 large shallot chopped
  • 1 slice white bread
  • 1 egg
  • Salt and pepper to taste
  • Nutmeg pinch
  • Parsley fresh, chopped
  • 2 tbsp flour for dusting
  • 1 cup chicken broth
  • 1 tbsp wine vinegar
  • 3 oz cornichons sliced
  • 6 oz marinated porcini mushrooms
  • 1/2 cup Barolo or dry red wine for deglazing
  • 1 garlic clove optional
  • Fresh rosemary sprigs optional

Method
 

Prepare the Meats:
  1. Clean and trim the veal, chicken, sweetbreads, and kidneys. For sweetbreads, blanch them briefly, then cut into chunks. Trim and clean the kidneys, removing any fat and connective tissue.
Make the Meatballs:
  1. In a food processor, grind the veal, prosciutto, and shallot together. Add the bread, egg, nutmeg, parsley, salt, and pepper. Mix by hand and form into one-inch meatballs. Lightly flour them before browning.
Brown the Meatballs:
  1. Heat butter and oil in a skillet. Brown the meatballs in batches, avoiding overcrowding. Transfer browned meatballs to a wide, deep pan. Pour in the chicken broth to keep them moist.
Deglaze and Add Flavorings:
  1. In the same skillet, deglaze with wine vinegar, scraping up all the flavorful bits. Pour this liquid over the meatballs in the pan. Add cornichons and marinated porcini mushrooms. Stir well.
Simmer and Rest:
  1. Cover the pan and simmer for 10 minutes. Optionally, rest the dish for a few hours before serving.
Final Touches:
  1. Just before serving, add a splash of Barolo wine and fresh rosemary or garlic, if desired. Serve with crusty bread or over mashed potatoes.

Notes

  • If you can’t find cock's combs or sweetbreads, adapt the recipe by using chicken or veal liver as a substitute.
  • The dish is best when made in advance, as the flavors continue to meld the longer it sits.
  • Pair this dish with a robust red wine like Barolo to enhance the flavors.