Best Chicken Livers Banker Style Fegato Di Pollo Alla Finanziera Recipes

CHICKEN LIVERS BANKER STYLE: (FEGATO DI POLLO ALLA FINANZIERA)

Chicken Livers Banker Style: (Fegato Di Pollo Alla Finanziera) image

These livers with the risotto make for some great comfort food. The recipe is courtesy of Mario Batali.

Provided by Manami

Categories Beef Organ Meats

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons sweet butter
1 onion, thinly sliced
1 1/2 cups arborio rice
5 -6 cups chicken stock (keep hot)
salt & freshly ground black pepper (to taste)
3/4 cup freshly grated parmesan cheese
chopped fresh parsley leaves, for garnish
3/4 lb chicken liver
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil
1 cup marsala wine
2 tablespoons chicken stock

Steps:

To make the risotto:.
In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes.
Stir in the rice and cook over medium-high heat. Using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
BE CAREFUL NOT TO LET THE RICE BURN.
Keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.
Once the rice is cooked season with salt & pepper.
Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan.
Stir to thoroughly combine and keep warm until ready to serve.
Chicken Livers:.
Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.
In a 12" saucepan, heat the olive-oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes.
Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.
Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.
Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.
Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.
Garnish with the parsley.

Nutrition Facts : Calories 1024.1, Fat 35.3, SaturatedFat 14.4, Cholesterol 350.6, Sodium 805.2, Carbohydrate 84.7, Fiber 2.6, Sugar 8.6, Protein 35.2

BALSAMIC CHICKEN LIVERS

Balsamic Chicken Livers image

If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.

Provided by FlemishMinx

Categories Chicken Livers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup flour
1 teaspoon red chili pepper flakes
2 tablespoons olive oil
1 lb chicken liver, cleaned and cut in half
2 tablespoons balsamic vinegar
2 ounces butter
salt and pepper

Steps:

Combine the flour with the chili flakes in a resealable plastic bag.
A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
Repeat with remaining livers.
Heat the oil in a large frying pan.
Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
Remove the livers from the frying pan.
Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
Add the butter, and continue to mix well.
Return the livers to the pan, coating them with the sauce and warming them through.
Serve, and enjoy.