Finanziera

Rehydrate the Dried porcini mushrooms in 200 grams of warm water for 30 minutes. Strain, reserving the liquid, and finely chop the rehydrated mushrooms.

Prepare the Veal sweetbreads: Soak them in cold water for 30 minutes, changing the water several times. Blanch them in boiling salted water for 2 minutes, then immediately plunge into ice water. Carefully peel off any membranes and cut the Veal sweetbreads into 2-3 cm pieces.

Prepare the Veal brain: Soak in cold water for 30 minutes. Blanch in boiling salted water for 1 minute, then plunge into ice water. Carefully peel off any membranes and cut the Veal brain into 2-3 cm pieces.