Sguazet

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Ingredients: - veal heart,spleen, lungs, liver and sweetbreads - onion - flour - white wine - beef broth and meat juice - parsley and wild thyme. Preparation: Add plenty of very fine chopped onion to the giblets cut in small pieces and roast them. Bind with flour, sprinke it with white wine, add broth and meat juice, flavour with salt and pepper and cook untile the giblets are well done. Before serving add grated cheese, parsley and thyme. The sauce shouldn’t be too thick and tied. Eat this with polenta di patate, it’s delicious.