Chicken Giblet Stew with Celery

Ingredients

• chicken giblets (livers, cockscombs, unlaid eggs, and gizzards)
• celery
• prosciutto (fat and lean)
• onion
• butter
• pinch potato flour
• salt
• pepper
• spices
• broth
• tomato sauce or paste

Instructions

1. Parboil celery (cut half a finger long) a third of the way in salted water.
2. Brown a light battuto of prosciutto and a little onion in butter.
3. Add gizzards (in three), a pinch of potato flour, then livers (in two) and the rest; season with salt, pepper and spices.
4. Once flavoured, moisten with broth and a little tomato sauce or paste.
5. Soften the celery in butter, combine with the giblets, boil a little more (adding broth if needed) and serve.