Carcerato Pistoiese

This ancient Tuscan recipe got the name from the fact that in Pistoia the municipal abattoir was located close to the prison and both overlook a small water course called Brana. Many years ago the "rigaglie" (giblets) were thrown out into the stream, just under the eyes of the hungry prisoners, who asked the permission to get all that goodies and eat them. In this way they made a soup mixing giblets, stale bread and water.

This poor dish, nowadays enriched in spices, cheese and garlic, is very hard to find: only some local trattorias and restaurant offering a traditional Tuscan menu make it.

Curiosity: the word "rigaglia" derives from the Latin, meaning "thing fit for a king".

Ingredients for 4 persons

• 250 gr stale bread
• 250 gr bullock's giblets
• a piece of tail and leg
• 1 onion
• 1 carrot
• 1 celery stick
• 2 or 3 cherry tomatoes
• Grated Pecorino or Parmesan cheese
• Salt and pepper as needed

Make a regular broth with meat, spices and about 1 litre and half of water. Let it boil for 2 hours and strain. Pour the broth into an earthenware , slice the bread, then add it to the broth. Season with salt and pepper. Reduce heat to low and cook until the mixture is pulped. Season with extra-virgin olive oil and strew with abundant cheese and some more pepper.

Serve it hot and Buon Appetito!