Fanfare

Fanfarata

Fanfarata is a Piedmontese preparation stewed with veal lung and heart, tomato, red wine and potatoes.

4 servings

Easy

Piedmont

EasyPiedmont

Fanfarata is a rustic Piedmontese dish, made with veal offal slowly cooked in an aromatic sauce. It's a hearty dish, perfect for lunch or dinner, where you're looking for a warm, flavorful dish with a soft, yet not mushy, texture. The lungs and heart develop their flavor during browning and subsequent simmering, while the red wine and tomato paste give depth and color to the dressing. Celery, carrot, onion, aromatic herbs and chili pepper They complete the flavor profile with vegetal aromas and a lively note. Potatoes, added during cooking, absorb some of the cooking liquid and make the dish more complete; alternatively, you can use zucchiniCooking requires attention to the liquid, which must remain present and concentrated without drying out too much.

Instructions

Voice reading

9 steps · natural Italian voice

Prepare the offal

Pound the lung with a wooden mallet, then carefully remove the white parts and cut it into pieces that are not too small. Clean the heart and cut it into portions of similar size. Regularly sized pieces promote uniform cooking and keep the meat firm. shallow pan.

Chop the odors

Clean the celery, carrot, and onion and chop them finely. Also prepare the sage, rosemary, and chili pepper, indicated in the recipe as roncino. The mixture should be uniform, so it can flavor the sauce without leaving any large pieces.

Brown the aromatic base

Pour six tablespoons of extra virgin olive oil in a saucepan and add the chopped celery, carrot and onion with sage, rosemary and chili pepper. Gently sauté over medium heat until the smells begin to fade and become fragrant, without letting them darken or burn.

Brown the meats

10 min

Join the lung and the heart in the saucepan and brown them for about ten minutes, turning them frequently. Wait until the surface of the meat changes color evenly and the bottom collects the browning juices, without letting the oil dry out completely.

Deglaze with wine

Pour the glass of red wine over the meat and let it evaporate over high heatStir to distribute the liquid and continue until the alcoholic odor diminishes and the wine reduces, forming a dark, fragrant base on the bottom.

Add the preserves

Dissolve the two tablespoons Of tomato paste in hot water and pour them into the saucepanStir to incorporate the seasoning into the meat, then bring the liquid to a gentle boil. The bottom should become red and liquid enough to withstand prolonged cooking.

Cook slowly

60 min

Partially cover the saucepan Continue cooking for about an hour, maintaining a gentle simmer. Add hot water or broth as needed, adding a little at a time when the sauce begins to dry out. The sauce should remain moist and the meat should become progressively more tender.

Combine the vegetables

Halfway through cooking, add the potatoes, preferably yellow-fleshed, or the zucchiniCut them into evenly sized pieces and submerge them in the saucepan, so they can absorb the flavors during the remaining cooking time. Continue cooking until the vegetables are tender and the sauce appears reduced but still smooth.

Rule and serve

Taste the preparation and season with salt to taste Only at the end, when the sauce has thickened. Check that the meat is tender and that the seasoning envelops the ingredients without being dry. Serve the Fanfarata piping hot, directly from the saucepan.

Chef's Tips

The editors recommend adding the potatoes halfway through cooking, so they absorb the juices without falling apart too much while the meat becomes tender.