ITALIAN CHICKEN LIVERS
Unique blend of flavors & healthy low-carb. Served over mashed potatoes, pasta, rice or wrap in tortilla with Dijon Mustard & Mozzarella, but that may be another Recipe! Also can be frozen & reheated with retention of flavor.
Provided by Chef Spade
Categories Chicken Livers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed, I used dried minced),mince onion & mushrooms.
- In large pan, cook the sausages (remove casings first!) brown evenly. Remove from pan, Reserve.
- Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve.
- Add the garlic, stir a couple of times, add onion. Cook, stirring frequently, till the onions are translucent. Add the mushrooms & sage, ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh, I used canned.)Add the Marsala & stir, scraping up any browned bits. Simmer a couple of minutes, add the livers & sausage. Simmer for 3-4 minute longer & serve.
Nutrition Facts : Calories 292.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 212.6, Sodium 658.6, Carbohydrate 17.1, Fiber 1, Sugar 1.4, Protein 21.5
CHICKEN-LIVER CROSTINI
Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
- Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.
TAGLIATELLE WITH CHICKEN LIVER
The creaminess of the pasta and the rich taste of the sauce in this recipe combine to make this a very flavourful dish which liver lovers are bound to enjoy!
Provided by Jacqueline Debono
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
- Melt the butter in a frying pan add the onion and cook until translucent.
- Add the chicken livers, bay leaves and sage.
- Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
- Add the stock and lower the heat.
- Simmer for a further 15 minutes.
- In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- Remove the bay leaf from the liver and add salt, pepper and nutmeg.
- Cook for another 5 minutes.
- Beat the egg yolks in a bowl with the Parmesan cheese and milk .
- Cook the pasta al dente according to the instructions on the packet
- Strain the pasta and put it back in the pan.
- Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
- Put the pasta onto the plates and cover with the liver sauce.
- Serve immediately with a little more grated parmesan and black pepper if required
TUSCAN CHICKEN-LIVER CROSTINI
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
- Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
- Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
- Serve with the sliced bread, either plain or toasted.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
TUSCAN CHICKEN LIVERS
Steps:
- Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
- In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes. Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side. Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes. Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
- Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper. Spoon the livers over the toasts, and serve immediately.
TUSCAN CHICKEN LIVER SAUCE
Provided by Florence Fabricant
Categories dips and spreads, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat one tablespoon oil in a large skillet. Add pancetta, and cook, stirring, until it just begins to brown. Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage. Cook for about a minute, until shallots have softened.
- Add livers, capers and optional anchovies. Stir, adding 3 to 5 more tablespoons oil. Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff. Stir in most of the wine.
- Bring to a simmer, and season generously with pepper. Add salt if needed. Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry. Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
- Briefly reheat mixture, adjusting oil, wine and seasonings to taste. Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 29 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams
ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS
This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook
Provided by TxGriffLover
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
- This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8
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EASY SMOOTH CHICKEN LIVER PATE RECIPE BY THE CHIAPPAS
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Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- CUT the livers into equal sized pieces. Dice the butter. Peel and very finely chop the shallot or onion. Pick the leaves from the thyme sprigs.
- PLACE a medium frying pan on a low to medium heat. Add a knob of butter and then add the shallot, thyme and sage leaves.
- COOK for around 5-10 minutes stirring until the shallot has softened but not coloured. Turn up the heat to high and add the livers (with a little more butter if it’s looking a little dry). Moving quickly, fry the livers for around 2 minutes until brown on the outside but still a little pink in the middle. Tip the livers straight into a food processor.
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- In a skillet over medium heat, heat the butter until sizzling, then add the livers, and cook the liver until it is no longer pink, about 3 minutes.
- Add the onion, garlic, thyme, and rosemary to the skillet, and cook, stirring often until the onions are very soft and just beginning to brown, about 5 minutes.
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- Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
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From gourmettraveller.com.au
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- Soak chicken livers in a bowl of cold water (30 minutes), drain well and pat dry with absorbent paper.
- Heat butter in a large frying pan over medium heat, add shallot, stir occasionally until tender (3-4 minutes). Add rosemary and anchovy and cook until anchovy breaks down (1-2 minutes). Add livers and turn occasionally until golden but still pink in the centre (2-3 minutes), then remove livers and set aside to cool slightly. Add red wine and Marsala to pan, cook until reduced slightly (1-2 minutes), transfer to a food processor with livers and process until smooth. Season to taste and set aside to cool.
- Preheat grill to high heat, drizzle baguette slices with olive oil and grill on an oven tray, turning once, until golden (2-3 minutes). Serve with chicken liver pâté, drizzled with olive oil.
CHICKEN LIVER PATE - TUSCAN CROSTINI - INSIDE THE RUSTIC ...
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5/5 (5)Total Time 25 minsCategory AppetizerCalories 939 per serving
- Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.
- Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.
SAUTEED CHICKEN LIVERS IN WHITE WINE - CIAOFLORENTINA
From ciaoflorentina.com
4.5/5 (2)Category EntreeCuisine ItalianTotal Time 35 mins
- In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
- Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
- Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
- Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.
TUSCAN-STYLE LASAGNA RECIPE - BARBARA LYNCH | FOOD & WINE
From foodandwine.com
5/5 Servings 8
- In a large saucepan, heat the oil until shimmering. Add the garlic and cook over moderate heat until lightly browned, about 1 minute. Add the carrots, celery and onion and cook, stirring, until softened, about 10 minutes. Stir in the chicken livers and sage and cook, stirring occasionally, just until the livers lose their pink color, about 3 minutes. Add the ground veal, pork and lamb and season with salt and pepper. Break up the meat with a wooden spoon and cook over high heat until no trace of pink remains, about 8 minutes. Pour in the wine and cook over high heat, stirring, until reduced by half, about 15 minutes.
- Stir in the stock, tomatoes and basil and season with salt and pepper. Cover partially and simmer the ragù over moderately low heat, stirring occasionally, until the liquid has reduced by half, about 45 minutes. Uncover, add the cream and cook for 10 minutes longer. Remove the ragù from the heat and skim off the fat, using a ladle.
- Meanwhile, in a large pot of boiling salted water, cook the lasagna noodles until al dente. Drain and rinse under cold water, then pat dry and spread out on 2 clean kitchen towels.
- Preheat the oven to 350°. Spread 1 cup of the meat ragù in a 9-by-13-inch glass baking dish and top with a layer made of 4 noodles. Spread 1 1/3 cups of the ragù over the noodles and dollop with scant tablespoons from 2/3 cup of the White Sauce, then sprinkle with 2 tablespoons of the Parmesan. Repeat to make 4 more layers. Top with the remaining lasagna noodles, White Sauce and Parmesan cheese. Reserve any remaining ragù for passing tableside.
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