Jewish Veal Patties in Marsala Sauce - Pinzette o Pizzette Ebraiche al Marsala

Put the meat through a grinder three times to obtain a uniformly well-ground mixture. Season the ground meat with salt and pepper to taste, moisten your hands, and shape the meat into six flat pinzette, each about a half inch (1 cm) thick. Dredge the pinzette in flour, and heat a little oil in a skillet. Cook the meat for about five minutes per side, turning the patties once or twice in the interim, and when the time is up sprinkle them with the Marsala or lemon juice. Continue cooking until the liquid is evaporated and serve.

Mrs. Vitali-Norsa gives several variations on pinzette, one of the most interesting being pinzette di cuore, pinzette made with heart, which are from the city of Ancona. This too she suggests for Kippur, and if you like the nutty taste of heart you will find these quite good.

You'll need:

• 1 pound (450 g) veal
• 6 ounces (150 g) veal heart, with the fat attached
• Salt and pepper
• Bread crumbs
• An egg
• Artichokes (to cook the pinzette with; see below)

Begin by putting the meat and the heart through the meat grinder together five times to obtain a well amalgamated mixture. Then work in the egg, season to taste with salt and pepper, and add a small amount of bread crumbs. Shape the mixture into 6 round patties, which you can if need be keep under oil in the refrigerator for a day.

Cook the pinzette in the skillet, with quartered artichoke hearts that you have already sautéed with olive oil and a little garlic and are heating through with the meat (see instructions on preparing artichokes if need be).