I absolutely love snacking on fegato or liver while my chicken is roasting in the oven. Here is a great way to serve it as an appetizer over bread. The addition of the shaved watermelon radish adds tartness and spice and helps balance the richness of the livers.
Ingredients (serves 4 as an appetizer):
-1/2 pound very fresh chicken livers
-2 tablespoons unsalted butter
-1/3 cup balsamic vinegar
-salt and pepper, to taste
-extra virgin olive oil
-parsley for garnish
-watermelon radishes (optional), shaved on a mandolin into small discs.
-crusty bread, lightly toasted and dressed with olive oil & a pinch of coarse sea salt
Carefully trim/cut away any sinew and connective tissue from the livers and cut into small pieces, about 1/4 to 1/2 inch thick. Heat a sautee pan over medium-high heat with 2 tablespoons of olive oil and the butter. When almost smoking add the livers and cook for about 1 minute, turning often until lightly browned but still pink in the middle. Season with a bit of salt and pepper.
Add the balsamic vinegar and lower the heat to medium. Stir well. Cook for 20-30 more seconds or until the livers are soft but medium-rare in the middle. Serve over a crusty, lightly toasted piece of bread such as ciabatta.
James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com