This was a traditional course of San Piero a Sieve for the herds fair
the first Monday of July. It is normally prepared with onions, chicken's
livers, neck and wings. Fry lightly some oil, salt, pepper and herbs and
then add the giblets. Onions have to be parboiled before because they
are much harder to cook.
When they will be well browned add some diluted tomato purée,
sage and then dilute all the stuff with half glass of white wine which
has to evaporate bringing the stew to a complete cooking.
Text Tebaldo Lorini
Translated by Gianna Toni