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Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

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This is a garnish for poultry or veal dishes in the traditional Piedmontese kitchen. It is a sort of ragù made with coxcombs, sweetbreads, veal spinal cord, chicken livers, mushrooms, and truffles, all stewed in Marsala wine. It is also served alone as an antipasto. The name refers to the fact that the dish used to be only for the wealthy, such as those from the world of finance (finanza).

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