Gnocchetti of Spleen or Liver for Broth

Name: Gnocchetti di Milza o Fegato per Brodo
Cook time: 8 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 250 g di milza (o fegato di vitello); 100 g di burro; 3 uova, ½ panino; ½ cipolla (o uno spicchio d’aglio); latte, maggiorana o prezzemolo aglio; noce moscata (facoltativo); semolino o pane grattugiato (facoltativo); sale e pepe

Gnocchetti di Milza o Fegato per Brodo

Gnocchetti traditional soft and tasty, prepared with spleen or liver and cooked directly in boiling broth.

4 servings

Easy

The gnocchetti Spleen or liver broth is a traditional preparation designed to enrich the broth with a smooth texture and bold flavor. The mixture, supported by whipped butter, eggs, and bread soaked in milk, embraces the intense character of the offal without losing its creaminess. Onion or garlic, marjoram, or parsley complete the aromatic profile, while pepper and nutmeg can add a warmer, spicier note. Consistency is the key technical element: it must be creamy enough to remain tender, yet firm enough to allow the formation of the globules. gnocchetti with a teaspoonCooking takes place directly in the boiling broth and lasts eight minutes, so the mixture It firms up while maintaining a delicate texture. This recipe is traditional Italian and also allows for the use of brains, previously blanched, cleaned, and minced.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the soft part

Scrape out the spleen or finely chop the calf's liver. Soak the half-bun in milk until completely soft, then squeeze it lightly and chop it. The bread should be moist and evenly distributed, with no dry or compacted parts.

Whip the butter

Mix the butter until it becomes fluffy and soft. Add one egg at a time, continuing to beat after each addition, until the mixture It will appear smooth and without any traces of liquid. Continue mixing only when the previous egg has been thoroughly absorbed.

Combine bread and offal

Add the soaked and chopped bread to the whipped butter, then add the scraped spleen or chopped liver. Mix until the mixture is smooth, with the bread and meat mixture evenly distributed.

Flavor the dough

Finely chop half an onion or clove of garlic and incorporate them, according to your taste. Add marjoram or parsley, then season with salt to tasteAdd pepper and, if desired, nutmeg; stir until the herbs are well-infused.

Adjust the consistency

Evaluate the density of the dough and add, if necessary, a little breadcrumbs or semolinaGradually incorporate it until you obtain a creamy but firm consistency: the mixture should gather around the spoon without becoming dry or hard.

Form the gnocchetti

Bring the broth to the boil and take small portions of dough with a teaspoon. Model the gnocchetti Spoon them directly into the pot, keeping them evenly sized to promote even cooking. Prepare them while the broth is already hot and boiling.

Cook in broth

8 min

Immerse the gnocchetti in the boiling broth and cook them for eight minutes. Maintain a regular boil, without overdoing it, and check that the gnocchetti They remain whole and are cooked through. Serve them hot in their broth.

Try the variant

For a variation, add grated lemon zest to the mixture. Alternatively, use veal or beef brains in the same amount as the liver: blanch them first in water, clean them, and chop them finely, then add them to the mixture.

Chef's Tips

Adjust the dough with a little semolina or breadcrumbs at a time: it must remain creamy, but firm enough to form gnocchetti that keep their shape in the boiling broth.