Chicken Livers with Vin Santo


Serves: 4
Total Calories: 75

Ingredients

1 pound chicken liver
3 tablespoons unsalted butter
salt and freshly ground black pepper
1 teaspoon chopped fresh sage leaves
4 slices (thin) imported Italian prosciutto, cut crosswise into slivers
2 tablespoons vin santo or marsala
2 tablespoons chopped fresh flat-leaf parsley

Directions:

1 Trim the chicken livers, cutting away the connecting fibers with a sharp knife. Cut each liver into 2 or 3 pieces.

2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Rinse and pat the liver pieces dry and add them to the skillet. Sprinkle with salt and pepper. Add the sage and prosciutto. Cook, turning the liver pieces frequently, until lightly browned yet still pink in the center, about 5 minutes. Transfer the livers to a plate with a slotted spoon.

3 Add the vin santo to the pan and raise the heat. Bring to a simmer and cook 1 minute or until slightly reduced. Remove from the heat and stir in the remaining butter and parsley. Pour the sauce over the liver and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 75
Calories from Fat: 75

This Chicken Livers with Vin Santo recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
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