Ingredients: 100g cockscombs, 100g chicken livers, 100g beef rump; 100g veal sweetbreads, 100g spinal marrow, 100g pickled boletus mushrooms, 100g carrots, some pickled gherkins, salt and pepper, nutmeg, chopped onion and celery, some aromatic herbs, 1 tablespoon of Barolo vinegar, a cup of dry Marsala, 1 tablespoon of sugar, butter.

Preparation:
Boil the veal sweetbreads in some salted water, then brown the chopped onion and celery for few minutes in a large pan. Dredge the cockscombs, the spinal marrow, the sweetbreads, the rump and the mushrooms with flour, fry with butter and add them in the pan.

Add carrots and gherkins to taste, sprinkle everything with Marsala and vinegar, add salt and pepper to taste. Serve very hot.

season: winter
suggested wine: Nebbiolo