Tuscan Delight with Chicken Livers Recipe
Prepare the delicious Tuscan recipe of cibreo with chicken livers, enriched with a touch of lemon and black pepper. A dish rich in history and flavor, perfect to surprise your guests!
Ingredients
- 400 g Chicken livers
- Egg yolk
- Chicken broth
- Lemon juice
- Flour teaspoon
- Salt
- Black pepper
- Butter
Instructions
- In a skillet, melt a knob of butter over medium heat and brown the chicken livers until golden brown on all sides.
- Lower the heat to continue cooking slowly, wetting the livers with the hot broth and adjusting the salt to taste.
- In a separate bowl, beat the egg yolk with the flour, adding a little at a time to avoid lumps. Mix vigorously with a wooden spoon until a smooth mixture is obtained.
- Incorporate the lemon juice and some of the hot broth into the mixture, continuing to stir until a semi-liquid sauce is obtained.
- Pour this sauce over the livers still cooking and let it flavor for a few minutes, until the sauce thickens slightly.
- Serve the livers hot on the plates and grind some fresh black pepper to taste over them.
Notes
For a creative touch, add a pinch of cinnamon or nutmeg to the sauce to further enhance the flavor of the chicken livers and give the dish an unexpected aroma.