Ingredients for 6 people:
100g cockscombs, 100g chopped veal sweetbreads, 100g chicken livers, 100g wattle, gizzards, heart, testicles and unborn chicken eggs, 100g chopped beef fillet, 100g “fassona” veal in chunks, 100g spinal marrow of veal in chunks, 100g “porcini” mushrooms in vinegar, ½ glass of dry Marsala wine, 1 tablespoon vinegar, butter, flour, salt, pepper
Preparation:
Place the cockscombs in cold water along with the other giblets (not the eggs) and the sweetbreads, bring to the boil and continue cooking until, as you take a cockscomb between your fingers and rub it, the skin comes away easily. Drain and place everything on a rough tea towel, sprinkle with salt and rub until the skin comes off everything. Now place in cold salted water for about four hours, having pricked it all with a needle. Change the water from time to time. Put the eggs in hot water, cool, drain and remove the membrane. Soak again. Cover all the ingredients in flour, melt a knob of butter in a pan and fry in this order: beef and veal fillet, cockscombs, giblets and spinal marrow, eggs, liver and sweetbreads. Add the mushrooms and cook, pouring in the Marsala and vinegar towards the end. Serve piping hot.
Origins and curiosities
It appears that the name of the dish comes from the fact that it was the favourite of bankers and finance directors, especially for their working lunches. Since they all wore long frock coats (“finanziera”), the name was soon associated with the recipe.