Ateletti alla Genovese Recipe
Ingredients:
2 pcs of ox palates
Stock
Veal steak
Sweetbread
Brains (from calf)
Mushrooms
Fonds d’artichauds
Cock’s combs
Butter
Breadcrumbs (soaked in stock)
3 pcs of egg yolks
2 pcs of egg whites; beaten well
2 Tbsps of grated cheese (Parmesan)
Salt (to taste)
Chopped truffles
Fried parley
Instructions:
Soak palates on water with salt for 4 hrs; boil till the skin separates then cook into the stock, at about 6 hrs. Press between 2 plates then let cool.
Combine veal, sweetbread, and brains (of equal quantity) then combine mushrooms, cock’s combs, and fonds d’artichauds (of equal quantity). Fry all, except palates, on butter; veal should be added first and brains last.
Place them on chopping board with cooked palates; cut all to equal sizes but separate each ingredients. Secure them on skewers alternately.
Pound all cuttings then add soaked crumbs, egg yolks, egg whites, cheese, truffles, and salt; mix thoroughly then mask onto the skewed meat.
Fry on butter till cooked through. Serve them with parsley.
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