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223. Bocconi di Pane Ripieni
Stuffed Bread Morsels
Preparation info
- Difficulty
Easy
Appears in
If I were writing in French and adhering to that tongue’s pompous style, I would call this dish bouchées de dames, which would no doubt win it more praise than this modest name.
Method
Take one or two chicken livers, some sweetbreads, and, if available, a chicken or turkey gizzard, which always helps. The latter, however, are tough and should therefore be blanched first, and the gristle removed. Mince everything with a mezzaluna, put on the fire in butte
Part of
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