Cima alla Genovese

To prepare the veal sweetbreads and veal brain, blanch them separately in boiling salted water for 5 minutes. Drain, cool, peel away any membranes, and finely chop.

Finely dice the onion, carrot, and celery. Mince the garlic.

In a large pan, heat 10 grams of extra-virgin olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté gently until the vegetables are softened and fragrant, about 8-10 minutes. Remove from heat and let cool slightly.