Vincisgrassi

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

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

Ingredients

Main course
Starter

Ingredients

Method