| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Molto03 | 4 | servings | |
INGREDIENTS
| 8 | oz | Chicken livers; rinsed, drained |
| 8 | md | Domestic mushrooms; brushed clean |
| 8 | md | Oyster mushrooms; brushed clean |
| 8 | md | Shiitake mushrooms; brushed clean |
| 4 | tb | Red wine vinegar |
| 1 | ts | Dijon mustard |
| 2 | tb | Pine nuts |
| 1/4 | c | Extra-virgin olive oil |
| 1 | pn | Cinnamon |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat broiler. Cut chicken livers into 16 equal pieces. On four skewers, thread two of each mushrooms and four pieces of chicken livers, alternating mushroom and chicken livers until all are used. In a small mixing bowl, stir together the vinegar, Dijon mustard and pine nuts. Still stirring, drizzle in the extra-virgin olive oil to create an emulsion. Add a pinch of cinnamon and salt and pepper. Place four skewers on a broiler pan and broil 5 inches from heat until chicken livers are just cooked through (about 4 minutes per side). Place on rectangular serving platter, spoon pine nut vinaigrette over and serve hot. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628 broadcast 01-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 07-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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