Potato Gnocchi or Dumplings (Veneto)

Pasta

Ingredients

Potatoes, boiled and mashed- 1 1/2 oz

Chicken giblets- 1/4 pound

Cornmeal- 3 cups

Salt

Butter

Parmesan, half grated and half very thinly sliced- 5 oz

Sauce:

Olive oil- 1/4 cup

Butter

Onion, finely chopped- 1

Carrots, finely chopped- 2

Celery, finely chopped- 1 stalk

Finely chopped bacon - 1/2 cup

Finely chopped raw veal- 1 cup

Dry white wine- 1/2 cup

Ripe or canned tomatoes- 1 pound

Salt and pepper

Sauce: As all Italian sauces require prolonged cooking, it is wise when preparing this dish to make the meat sauce first and while this is cooking to deal with the remaining ingredients.

Heat the oil and 2 tbsps of butter and gently saute the onion, carrots, celery and bacon until they change color. Add the veal, let this brown, then pour in the wine. Cook for 5 minutes. Peel, seed and finely chop the tomatoes. Add these to the pan, season with salt and pepper, cover and cook gently for the 1 1/2 hours.

Soak the mushrooms in warm water and finely chop the giblets. Put the latter aside until required. When the mushrooms have been soaking for 30 minutes drain them, pat them dry and chop finely.

Bring a large pan of salted water to the boil, at least 8 1/2 cups. Pour in the cornmeal, stirring constantly, lower the heat and cook gently for 30 minutes or until it is thick, smooth mass. Stir frequently while the polenta is cooking. Pour it into a square baking pan, let it cool and then cut into  1/4 inch thick slices. Put aside until required.

Melt 3 tbsps of butter and saute the mushrooms and giblets gently for 5 minutes. Sprinkle lightly with salt.

Rub a fairly large pie dish generously with butter. Cover with a layer of polenta and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets. Sprinkle with grated parmesan and add a layer of sliced parmesan. Dot with butter. Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated parmesan cheese and slivers of butter. Bake in a very hot oven (475F) until heated through and serve hot.

Serves 8.