Fegatini alla Salvia

~~~photo by Willow~~~

Remember that Savoring Tuscany cookbook I found on the
library discard shelf for two bucks? Well, I made another Tuscan
recipe and it is SO dee-lish. Let me warn you up front. If you
don't like chicken livers, you are not going to like this recipe. But,
if you do, these will simply be the best you have ever tasted! The
fresh sage permeates the livers with glorious flavor and sautes into
crisp little leaves. Take my word for it, you will love this fabulous,
inexpensive and quick little meal. It's easy, peasey and tastes like
you're dining in a fine restaurant. Add a glass of Chardonnay and

there you have it!

Fegatini alla Salvia
chicken livers with sage

1 lb chicken livers
about 2 cups milk
1/3 cup unsalted butter
handful of fresh sage leaves
salt and freshly ground pepper to taste

Trim away the membranes and connective tissue from the
livers and rinse in running cold water. Place them in the
milk, cover and refrigerate overnight. When ready to use
the livers, drain and wipe them dry with paper towels.

In a large frying pan over very low hear melt the butter.
Add the livers and safe and cook gently, turning occasionally
until the meat is a deep, rich brown on the outside and
tender pink on the inside, 8-10 minutes.

Using a slotted spoon, lift the livers and sage leaves out of
the butter and distribute among individual plates and serve
immediately.