| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Molto04 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1/2 |
lb |
Chicken livers |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Flour; for dredging |
| 4 |
oz |
Dry sherry |
| 1 |
|
Grapefruit; zested, and |
|
|
Cut into segments |
| 1/2 |
lb |
Baby spinach; stemmed, washed, |
|
|
And spun dry |
| 3 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season
chicken livers liberally with salt and pepper. Dredge lightly in flour and
shake off excess. Add chicken livers to pan and cook 4 to 5 minutes. Turn
over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen
livers. Reduce liquid in the pan and set aside. Meanwhile, toss grapefruit
segments and zest into bowl. Add spinach and extra-virgin olive oil and
season with salt. Divide spinach and grapefruit evenly among 4 plates. Top
with chicken livers and serve. This recipe yields 4 antipasto servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5630 broadcast 03-22-1996) 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
09-19-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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