RODI GARGANICO

CHOOSE A REGION OF ITALY

For 4 servings:

• 3 tablespoons extra-virgin olive oil
• 1/4 pound veal breast meat, cut into 2-inch cubes
• 1/2 cup chicken giblets (liver, heart, etc)
• 1 Spanish onion, chopped into 1/4-inch dice
• 1 small carrot, chopped into 1/4-inch dice
• 1 small celery stalk, cut into 1/4-inch dice
• 1/4 bunch fresh Italian flat-leaf parsley, finely chopped to yield 2 tablespoons
• Salt and freshly ground black pepper
• 4 peeled whole plum tomatoes from can, drained
• 1/2 cup dry white wine
• 1 1/2 tablespoons dried porcini mushrooms, reconstituted in hot water for 20 mi ... continue