| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Tuscan |
Dujour12 |
6 |
servings |
INGREDIENTS
|
|
CIBREO |
| 4 |
|
Artichokes |
| 1 |
c |
Olive oil |
| 1 |
|
Garlic clove |
|
|
Salt and pepper to taste |
| 2 |
|
Potatoes; peeled, washed, and |
|
|
; very thinly sliced |
| 2 |
oz |
Butter |
| 4 |
oz |
Onion; chopped very fine |
| 1 |
c |
Chicken consume |
| 1 |
pn |
Hot pepper |
| 2 |
|
Egg yolks |
| 1/2 |
|
Lemon; juiced |
|
|
SAUSAGE |
| 4 |
oz |
Duck testicles |
| 5 |
oz |
Cocks combs |
| 4 |
oz |
Chicken kidneys; cut into small |
|
|
; cubes |
| 6 |
oz |
Chicken livers; cut into small |
|
|
; pieces |
| 1/2 |
ts |
Rosemary; chopped |
| 1/2 |
ts |
Sage; chopped |
| 2 |
|
Duck neck skins or breast skin from; (chill and remove |
|
|
; mallard duck, skin) |
INSTRUCTIONS
For the artichokes, cut the leaves and just keep the bottom. Remove the
beard from inside with a spoon and place in water and lemon juice. Cut the
bottom into thin slices. In a skillet heat olive oil. Add garlic and salt
and pepper and saute for 5 minutes. Set aside and keep warm.
To prepare potatoes, in an oiled pan, place the sliced potatoes in a circle
to form a galette in a non stick pan. Brown on both sides until nice and
golden. Keep warm.
To Prepare the sausage, blanch the duck testicles in salted boiling water
for 2 minutes. Remove them and place on a towel to dry. Cut into slices,
1/8-inch thick.
Meanwhile, cook the cocks comb in salted water until tender, about 2 hours
them and dry thoroughly. Cut the cocks comb into thin strips and place in a
bowl. Add chicken kidneys, chicken livers, rosemary, sage and mix together.
Place mixture inside the duck neck skin to form a sausage. With kitchen
twine, sew the ends together so that the meat doesn't escape during
cooking.
In a skillet heat butter and onions. Cook until the onions are translucent.
Add the sausage and cook very gently for 10 minutes. During the cooking,
add the chicken consume and hot pepper. Remove sausage and set aside. In a
bowl mix together egg yolk and lemon juice and add to the skillet. Mix in
very quickly and make sure it doesn't boil again or the sauce will curdle.
To Serve: Divide the artichokes and place on the bottom of 6 serving
dishes. Cover with the potato and place a slice of sausage on top of it.
Sprinkle with sauce.
Yield: 6 servings
Original Title: CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver and
Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes)
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9087 ROBERTO DONNA - TUSCAN MENU
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