Mixed grill of mushrooms and chicken livers \"in spiedino\"

4 servings

Ingredients

Quantity Ingredient
8 ounces Chicken livers; rinsed, drained
8 mediums Domestic mushrooms; brushed clean
8 mediums Oyster mushrooms; brushed clean
8 mediums Shiitake mushrooms; brushed clean
4 tablespoons Red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons Pine nuts
¼ cup Extra-virgin olive oil
1 pinch Cinnamon
Salt; to taste
Freshly-ground black pepper; to taste

Directions

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. 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. 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. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628 broadcast 01-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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