Ateletti alla Genovese
There are many ways one can enjoy food but lately I have an attachment to broths specially thick ones. This ateletti alla genovese is a perfect example. Now I don`t know the pros and cons of ateletti alla genovese but in my opinion if you can see what you are adding in your meal e.g. ingredients, than you know if your diet is healthy or not and this ateletti alla genovese makes a perfect healthy diet. Especially when you are having your healthy lunch this recipe is just perfect with any type of bread. Not only is this recipe one the best healthy lunch ideas but it is also crazily tasty. Try and enjoy this ateletti alla genovese.
Ingredients:
- Veal,
- sweetbread,
- calf’s brains,
- ox palates,
- mushrooms,
- fonds d’artichauds,
- cocks’combs,
- eggs,
- Parmesan,
- bread crumbs.
- Cook two ox palates as in the last recipe, then take equal quantities of veal steak, sweetbread, calf’s brains, equal quantities of mushrooms, fonds d’artichauds, and cocks’combs.
- Fry the mall in butter except the palates, but be careful to put the veal in first, as it requires longer cooking; the brains should go in last.
- Then put all these ingredients on a cutting board and add the palates (cooked separately); cut the mall into pieces of equal size, either round or square, but keep the ingredients separate, and string the alternately on silver skewers, as in the last recipe.
- Then pound up all the cuttings and add a little crumb of bread soaked in stock, the yolks of three eggs, the whites of two well beaten up, two dessert-spoonful of grated Parmesan, salt to taste, and chopped truffles.
- Mix all this well together and mask the atelets with it; egg and bread crumb and fry in butter.
- When they are a good colour, serve with fried parsley.
Enjoy!
