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Preparation time  
2 hours 30 min
4 people
Recipe type 
Main courses


1 cucchiaio
150 gr
veal sweetbreads
1 lt and a half
beef broth
1 a pat
1 piece
150 gr
250 gr
cockscombs and chicken testicles
1 spoon
white flour
4 or 6
chicken livers
80 gr
veal tenderloin
80 gr
porcini mushrooms in oil
80 gr
pieces of sliced veal
1 small glass
dry marsala
3 spoons
extra virgin olive oil
to taste

Rinse the sweetbreads under running water for a quarter of an hour then blanch them, drain them, run them under cold water, skin them and cut them into slices. Put the cock's combs and wattles in a saucepan, cover with water seasoned with salt and place them on the heat. Just before the water comes to the boil, take the pan off the heat. Drain the cock's combs and wattles and turn them onto a clean cloth. Sprinkle with salt and rub them with your fingers to remove all the skin.

Rinse them and cook them in lightly salted water, together with the well-cleaned kidneys until tender.

Blanche the chicken testicles for a minute; do the same with the livers and veal spinal cord after cleaning them and cutting them into even-sized pieces. Cut the slice of meat into eight even-sized pieces. Place the butter, oil and onion in a large pan on the heat and cook gently until the onion softens. Add the pieces of floured meat, season with salt and gently fry them. Then add the cock's combs, wattles, veal spinal cord, chicken testicles, kidneys, livers, sweetbreads and bull's testicles. Cook for a few minutes (making sure that the ingredients do not stick to the bottom of the pan), then add the chopped mushrooms, sprinkle with vinegar and Marsala and allow to evaporate. Add the broth, season with salt and pepper, cook for about five minutes over a moderate heat so that the flavours merge and the juices combine nicely. Serve piping hot.