Prosciutto-Wrapped Chicken Liver Skewers
Note: If dairy is an issue, omit the soaking step. It is optional.
Source: recipes.latimes.com
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Preparation time
Cooking time
Waiting time
1h
Ingredients
For 4 Dozen(s)
Recipe
- 1 pound(s) chicken livers
- 5 fresh twig(s) rosemary (5 to 6 inch long) woody rosemary branches
- 2 cup(s) Milk, to cover
- 2 pinch(es Sea salt and pepper (to taste)
- 1/4 teaspoon(s) grated orange zest
- 1/4 pound(s) sliced prosciutto (slices halved crosswise)
- 2 tablespoon(s) cooking fat of choice (ghee, lard, or bacon fat recommended)
- 1 tablespoon(s) minced shallots
- 1/3 cup(s) white wine
Prosciutto-Wrapped Chicken Liver Skewers Directions
- Separate the chicken livers into individual lobes, discarding any that fall apart. Cover with milk and set aside for an hour (skip this step if sensitive to dairy).
- Strip all of the leaves frem the rosemary branches except for an inch at the tip. Mince and reserve one-half teaspoon of the leaves.
- Rinse the livers and gently pat dry with a paper towel. Season with 1 teaspoon salt, freshly ground pepper and orange zest, and toss gently to mix well.
- Wrap each liver in a piece of prosciutto and thread it onto the rosemary branches. You should get about 4 livers to a branch.
- Melt the cooking fat in a large skillet over medium-high heat. When the butter is hot, add the chicken liver skewers and cook until the prosciutto crisps, 1 1/2 to 2 minutes per side.
- Remove the skewers to a warm tray, add the shallots and cook until softened, about 2 minutes. Add the white wine and the reserved minced rosemary, and cook, scraping up any brown bits stuck to the bottom of the pan, until the wine reduces to a syrup, about 3 minutes.
- Pour the sauce over the skewers and serve hot.
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