Thursday, September 11, 2008

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.

35 comments:

  1. Sounds like an Empty Nest Celebration meal! ;)

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  2. I was all set to give it a go until the "Trim away the membranes and connective tissue" bit.

    When I was little my mum used to make lambs liver with onions served with mashed potato and it was very nice. My parents also ate honeycomb tripe, somehow, this was just one step to far for me!

    I am sure if I was served the chicken livers with sage I would enjoy it.

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  3. Acorn, just skip that part! It is totally optional...just makes them cook up a little easier if they're separated. Hope you'll give them a try anyway! ;)

    Yes, Betsy! Empty Nest Celebration!!! All week this week!

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  4. I used to like chicken liver in my youth, but it has been so many years since I ate any that I have lost my taste for it. The only thing that remains is the thought...which I can't quite stomach anymore.

    By all means, let the celebration continue...what is on the menu for tonight besides lots of time together?

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  5. Hello !

    Tu es sûre que c'est bon ?

    Je Te blague...

    I make a jok

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  6. Dearest Willow,
    thank you for your welcome. It's good to be home again. My 20 year old Millie cat is purring like a babbling brook.
    Your pear conserve sounds absolutely delumptious. Must try to emulate if we manage to steal a pear or two from all the birds and possums who destroy our netting!

    Oh it's so nice to be back on line again.

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  7. Well thanks for droping in,

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  8. WAAY back when I cooked I used to make a yummy chicken liver dish .. sauteed the livers w/onions and mushrooms seasoned with pepper and a crushed clove of garlic .. cook until the liver is no longer pink .. serve over rice or mashed taters ..

    IF I still cooked, I would be trying your recipe .. I am sure Husband would love it ...

    :-Daryl

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  9. I wonder if I can use lamb livers. I've got some in the fridge. This sounds like a succulent recipe.

    Greetings from London.

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  10. Sure! Why not? Give it a whirl!

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  11. I don't cook, but I love reading recipes - I heat things up and leave the kitchen as soon as I can - I admire those of you who call your kitchens your 'studios' - an artform that I never mastered.

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  12. My mouth is watering - sumptious photos too!
    Guess what brought me here (apart from the aromas of good food) - a certain blog widget.

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  13. That looks incredibly delicious! Although I think my husband has had enough of liver for the time being. I gave him foie gras the other day and, and he liked it alright, but after the first bite he turned to me and said "it tastes like liver!" Hehe.

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  14. oh la la Willow, you are torturing me! it's 9m here..dinner is not ready yet and will not be as succulent as this !!

    dear Willow, i wanted to thank you for your sweet wishes
    and
    about this Frida's post, all photos are from the book. I really hope you'll be able to find it
    :-)

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  15. That looks pretty good. I use liver in dressing that I make for the holidays.

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  16. The evil timesucking widget keeps bringing me here and now your blog has made me hungry.

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  17. I love chicken livers and haven't had them in eons. This sounds wonderful.

    I blame all of your fabulous recipes for the tightening of my pants.

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  18. Yes!!!!!
    Now all you have to do is exchange the rice for MASHED potatoes-------
    This would be my favorite meal of all time.
    Maybe fresh-shelled peas.
    Make sure it's calves' liver.
    I used to eat this all the time in Italy in the 70's

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  19. Oh no. Oh it's too late. Oh I looked. My tummy is rumbling and I don't even LIKE chicken livers.

    Or maybe I do now. YUM!

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  20. It sure looks delicious. You should do a cookbook with your wonderful photos, Willow! You're making my mouth water and I'm not even that crazy about chicken livers! LOL-well, I like 'em ok, but this recipe might just do the trick. I wish I wasn't on the road--there have been some good recipes lately. I think more hotels need kitchens!

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  21. I know they make great Catfish bait. Pappy

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  22. Hey, that looks good....but I don't know if I want to eat a dish named after "spit"....you know....saliva!!!! Sorry, just a little frivolity coming out!

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  23. Have i got a spot for you, Try a place called stonecreekkitchen.com.
    If you can't get there from there drop me a note and I will make sure you get the right address!
    I think you will enjoy it!

    Oh here via the littlle black box

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  24. I think, nay, I know (and I have evidence to back me up) chicken livers should remain with the chickens. Really.

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  25. oh yum the first food post i've landed on the whole time i've been black boxing!

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  26. Hi, Thanks for dropping by my blog via black box!

    Yes, that is my cottage, the rose is beautiful in early summer.

    Good to meet you.
    interesting recipe.

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  27. Well, I can update you, dear willow, that I put the livers in the fridge last night as indicated in the post. Will let you know the outcome tonight.

    Greetings from London.

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  28. I just love all of these food posts! You need to make a willow manor cookbook:)

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  29. Ken, thanks for the link to Stone Creek Kitchen. You're right, I did enjoy it! :)

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  30. Wow! It sounds very delicious and the photograph is so professional. I have not eaten chicken livers in many years (I love grilled chicken livers) and my family won't eat them. This is something I should cook when I am alone, I guess.

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  31. Mission accomplished. I did not have fresh sage leaves, but I did have a little bottle with some dried one in it. You can hardly tell the difference, because sage is such a powerful ingredient.

    Many thanks, it's now in my repertoire!

    Greetings from London.

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  32. I don't like liver buy my Italian Grandmother does. I forwarded this on to her. Looks great though. I love the smell of liver cooking but when I try to eat it, I can't.

    I guess I am not that sophisticated yet?!?!?!?

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  33. Mmmm! That does sound nice! I shall try that.

    Found you through the 'black box' decider! ;)

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  34. you must be quite the gormand. Beautful presentation--if that's your dish. Right, I'm hungry now!!

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)