granelli

Literally ‘granules’, a euphemisim that’s become a culinary word.

Those of bulls, rams and pigs all have their fans; commonly they are carefully cleaned, sliced and fried in flour or batter. They may appear in a Piemontese finanziera, or with fennel, or alla cacciatora with bay and rosemary, or even trifolati, marinated with mushrooms in oil, garlic and parsley.

Poultry granelli are often served in the same dish as the cockscomb (creste), as in the timballo alla Bonifacio VIII.