Fegatini con Cipolla e Cren, is the translation of this dish. Copyright 2001, Mario Batali. When I saw Mario make this, it looked very interesting and whet my appetite, and am posting for safe keeping.(Computer won't let me put 1 lb of chicken livers) I have taken poetic license & created some short-cuts, so as to make it feasible for those of us that have more than one thing to do. The livers must marinate in the refrigerator for 6 hours
- add salt
- add 3 tablespoons butter
- add 1 bay leaf
- add 1 teaspoon tomato paste (More if needed)
- add 10-15 whole peppercorns
- add 3 tablespoons green apples, finely grated (More if needed)
- add fresh ground black pepper
- add 3/4 cup low sodium chicken broth
- add 1 lb cipollini onions, peeled and trimmed (Italian pearl onions)
- add 3 teaspoons brandy
- add 1 1/2 tablespoons cider vinegar
- add 1/4 cup finely grated fresh horseradish
- add 2 cups white wine (From Friuli)
- add 1 lb chicken livers
- add fresh parsley leaves
- CHICKEN LIVERS & PEARL ONIONS:.
- Clean the livers, removing fat, and connective tissue.
- Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
- In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
- Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to pureé.
- Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
- Season with salt and coarsely ground black pepper, to taste, and keep warm.
- Drain the livers and discard bay leaf and peppercorns.
- In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
- HORSERADISH SAUCE:.
- In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup.