The Month's Recipe

Tuscan Chicken Livers (sauce for croutons)

July 4, 2011


2 kg chicken livers
1 white onion
3 garlic cloves
2 slices of thick cut bacon
2 salt anchovy fillets
30 g salted capers
150 g butter
1 dl extra virgin olive oil
1 dl vegetable broth
1/2 glass of Marsala or Brandy
Salt and pepper to taste


Rinse and drain the chicken livers, soak the capers in abundant water. Chop the onion and the garlic and brown them in the oil, add the bacon and the anchovy fillets, cook for a couple of minutes and then add the chicken livers. Brown for about ten minutes and add salt and pepper. Sprinkle with the wine and evaporate, then moisten with broth and cook for about 15 minutes. When it is fully cooked, it must be almost without liquid, chop all in the mixer and add butter into small pieces. It must be a smooth spreadable sauce.

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