| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Molto03 |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken livers, rinsed |
|
|
drained |
| 8 |
|
Domestic mushrooms, brushed |
|
|
clean |
| 8 |
|
Oyster mushrooms, brushed |
| 8 |
|
Shiitake mushrooms, brushed |
| 4 |
T |
Red wine vinegar |
| 1 |
t |
Dijon mustard |
| 2 |
T |
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 -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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