Name: Vincisgrassi
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 300 g minced veal; 100 ml tomato passata; 300 g veal sweetbreads or brains or both; ¼ teaspoon grated nutmeg; 500 ml milk; 200 ml milk; 1 large carrot, finely chopped (200 g); 4 tablespoons olive oil; 50 g butter 50 g plain flour freshly grated nutmeg; 650 g chicken giblets (supposed to include cockscombs and testicles, but the usual liver, heart and gizzard to be found in the bag inside supermarket birds will do fine); 40 g dried porcini, soaked for 20 minutes in 200 ml boiling water; 2 bay leaves; 3 cloves garlic, finely chopped; 120 g prosciutto crudo, sliced and chopped; 2 slices lemon; 3 sticks celery, finely chopped (150 g); 2 medium onions, finely chopped (300 g); 600 ml chicken stock; 50 g butter, plus a knob to grease the tin; 450 g egg pasta dough; ¼ teaspoon ground cinnamon; 300 g grated Parmesan; 300 ml dry white wine or dry Marsala

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

The name of this dish has been spuriously attributed to an Austrian general called Windisch Graetz, who fought against Napoleon in the siege of Ancona in 1799. However, a recipe from Le Marche called princisgrass had already been described in a cookbook in 1781, and was substantially similar to the one below. It is perhaps the most famous from the region, and something of a delight to the offal-eater. The apparently indiscriminate use of wobbly bits from chicken and calf results in a