| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
lb |
Chicken livers; rinsed and dried |
| 1/2 |
c |
All-purpose flour; seasoned with |
|
|
Salt; to taste and |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lg |
Leeks; much of green |
|
|
; included, rinsed, |
|
|
; and |
|
|
; cut in 2" |
|
|
; batonettes |
| 1/2 |
lb |
Dried apricots |
| 1 |
c |
Balsamic vinegar |
| 3 |
tb |
Butter |
| 2 |
c |
Curly endive; washed, spun dry |
INSTRUCTIONS
In a 12- to 14-inch sauté pan, heat oil until smoking. Dredge the
chicken livers in the seasoned flour and shake excess flour off.
Sauté chicken livers until crisp and golden-brown, about 8 to 10
minutes, and remove to plate. Add leeks and apricots to pan and cook
until leeks are softened, about 8 to 10 minutes. Add chicken livers
back to pan, add vinegar and butter and cook until liquid is reduced
by half. Add endive to pan. Toss to coat and serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5729)
Per serving: 570 Calories (kcal); 27g Total Fat; (41% calories from
fat); 25g Protein; 62g Carbohydrate; 522mg Cholesterol; 199mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 1/2
Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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