| Cuisine: French | Type: Appetizer | Serves: 8-10 (5 cups) |
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Source:
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Foodandwine.com |
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Attributes:
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Comments:
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Can store up to two weeks if butter topping is unbroken. Put in several small ramekins. Makes a great gift. In future, I'd cut this in half. Also, marinate livers in milk according to the Emeril recipe. |
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Serving Suggestions:
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Serve on toasted bread or stuffed into Cognac-poached prunes. Can use Cognac instead of Marsala. |
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Ingredients:
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2 sticks softened unsalted butter, plus 4 tbs. melted 3 large shallots, thinly sliced (1 cup) 2 pounds chicken livers, trimmed Salt and freshly ground pepper 3/4 cup dry Marsala 1/2 cup chicken stock 1-1/4 cups salted roasted pistachios, 1/2 cup chopped 1/4 cup chopped parsley 1 tsp. chopped thyme |
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Instructions:
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1. In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes. Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes. 2. Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated. 3. Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the purée with salt and pepper. Spoon the purée into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. 4. Pour 1 tablespoon of the melted butter over each purée to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes. |
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Related recipes:
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None |
2009-12-26