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Mixed Grill Of Mushrooms And Chicken Livers "In Spiedino"

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B6, B9, B12, H, D
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Calcium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 ounces chicken livers -- rinsed, drained

  3. 8 medium domestic mushrooms -- brushed clean

  4. 8 medium oyster mushrooms -- brushed clean

  5. 8 medium shiitake mushrooms -- brushed clean

  6. 4 tablespoons red wine vinegar

  7. 1 teaspoon dijon mustard

  8. 2 tablespoons pine nuts

  9. 1/4 cup extra-virgin olive oil

  10. 1 pinch cinnamon

  11. salt -- to taste

  12. freshly-ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628)

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