Chicken Livers Banker Style Fegato Di Pollo Alla Finanziera Recipes

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

CHICKEN LIVERS BANKER STYLE: (FEGATO DI POLLO ALLA FINANZIERA)

Steps:

• To make the risotto:.
• In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes.
• Stir in the rice and cook over medium-high heat. Using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
• BE CAREFUL NOT TO LET THE RICE BURN.
• Keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
• Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.
• Once the rice is cooked season with salt & pepper.
• Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan.
• Stir to thoroughly combine and keep warm until ready to serve.
• Chicken Livers:.
• Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.
• In a 12" saucepan, heat the olive-oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes.
• Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.
• Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.
• Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.
• Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.
• Garnish with the parsley.

CHICKEN LIVERS BANKER STYLE: FEGATO DI POLLO ALLA FINANZIERA

Steps:

• Make the risotto: In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter. Add the onion and sweat until soft and translucent, about 5 minutes. Stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. Be careful not to let the rice burn. Keeping the heat at medium-high, begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth. Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes. Once the rice is cooked, season with salt and pepper. Remove from the heat and immediately add the remaining tablespoon butter and 3/4 cup Parmigiano. Stir to thoroughly combine and keep warm until ready to serve. Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside. In a 12-inch saucepan, heat the olive oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes. Pour the wine over the chicken livers and let cook until the wine evaporates, about another 4 to 5 minutes. Season, to taste, with salt and pepper. Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more. Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist. Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto. Garnish with parsley. Recipe courtesy Mario Batali