For six people, take three or four chicken livers and carefully remove the gall bladder with a paring knife, remove the pieces of liver that will be found in the intestines. Start cutting these livers and chop them until they have been reduced to pulp. Also chop a big bunch of flat-leaf parsley and cook each ingredient in a pan with a little butter. As soon as the livers are cooked – something that should happen almost immediately- add two pieces of washed garlic with the knife blade. Season with a pinch of pepper (salt isn’t necessary because of the garlic) and sprinkle 1/2 a tablespoon of flour over the mixture, soak with one or two tablespoons of broth or water,
Il Talismano della Felicita
What do you do when you have been at work for 12 hours straight, have promised your boyfriend dinner, and you have nothing in the house but chicken liver from the bolognese sauce you made last week? Why make chicken liver spread of course! I think this dish might go down as one of my biggest failures on this blog. What with the amount of pictures that were taken and how many hours were spent trying to figure what exactly what “trace verdestra” and “ridurli in poltiglia” mean, I think we ate at 11PM. But when you first start a blog it’s as much about the failures as it is the feats so posted it will be! Here is the recipe for my rather failed chicken liver:
When I lived in Spain, I didn’t do much traveling. I knew that it would not be my last time in Europe and it was very important for me to get to know one culture very well. During the 12 months that I spent in Spain, I picked up a Spanish accent, learned how to “darle la vuelta a la tortilla” and got to know every nook and cranny of Madrid. I did not, however, get to see much of Europe. I did however get to see Bologna. A very good friend of mine spent a year in Bologna finding his own nooks and crannies of this very “dotta” (learned) and “rossa” (red) città. To get a better understanding of Bologna’s last nickname “la grassa” (the fat one) we went to L’Osteria dell’Orsa where he had found il ragù bolognese or as it is now called Bolognese Sauce.
In good and healthy family cooking there is nothing more appetizing than the chicken a la hunter: this variously seasoned chicken in a pan whose prototype corresponds to the famous “chicken in the pan” from the Roman cuisine. Among the many recipes of chicken cacciatore, we mention here three truly delicious recipes below:
WHAT A DAY! I woke up at seven to go to work, worked for 7 hours, attended my German class during my lunch break, then attended my French class, and arrived home pretty much devoid of energy and STARVING! Luckily, when you are tired, nothing is quite as enticing as a good meal. Especially if that meal is Pollo a la Cacciatore Maddalena.