1) Eliminate the greenish traces of gall from the livers then wash them and dry them on kitchen paper. Brown chopped onion with a drizzle of oil, add veal pulp and livers e let them season over high heat for 2-3 minutes, mixing them always.

2) Irrotate with the Vin Santo and let it partially evaporate. Salt, peppery, lowered the flame and continue cooking for about 45 minutes, joining occasionally a few tablespoons of hot broth.

3) Immerse the capers in a small bowl with warm water for 5 minutes, then rinse them under running cold water, dry them And chop them with anchovies and a sprig of marjoram. United the mince prepared with meat sauce, jumbled up And turn off fire.

4) Boil the reginette in plenty of lightly salted boiling water, drain when al dente and season immediately with the meat sauce and the flaked butter. Perfume at the last moment with marjoram leaves and coarsely crushed black pepper.