Bignole With Chicken Regaglie

Preparation:

Preparation: Make a small hole on the top of each biggnola so that you can insert the filling with a pastry syringe. Clean the giblets and brown them in butter, with the finely chopped onion; as soon as they start to take on colour, wet them with the brandy, mixing well. When cooked, pass everything through a sieve or blender, collecting the puree in a bowl. Add the Parmesan, so as to have a well-bound and dry mixture. Now fill the bignole with the prepared mixture and arrange them on a heat-resistant serving dish. Put them in the oven for a few minutes, then serve.