223. Bocconi di Pane Ripieni

Stuffed Bread Morsels

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

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