Fried Chicken Livers with Leek Cream
3 servings
60 minutes
Recipe shared with us by Mirko Dzago.
1
Prepare the vegetables. Separate the white part of the leek and chop it, chop the green part separately.
- Leek: 1 piece
2
Wash the potatoes well with a brush, peel them, and soak in cold water to prevent darkening. Save the peels and cut them into small pieces.
- Potato: 200 g
3
Cut out the core from the cauliflower head. Break the cabbage into florets and finely chop the core.
- Cauliflower: 100 g
4
Place potato peels, the green part of leeks, and finely chopped cauliflower stalk in a pot. Pour in 1 liter of cold water, add peppercorns, bay leaf, and salt. Bring to a boil and cook for 25-30 minutes. The smaller the vegetables are chopped, the faster the broth will cook.
- Potato: 200 g
- Leek: 1 piece
- Cauliflower: 100 g
- Black peppercorns: 4 pieces
- Bay leaf: 1 piece
- Salt: to taste
5
Divide the cauliflower into florets and blanch in boiling water for 2 minutes.
- Cauliflower: 100 g
6
Cut the potatoes into small cubes (so they cook faster).
- Potato: 200 g
7
Clean the liver from membranes and vessels.
- Chicken liver: 120 g
8
Chop the white part of the leek. Melt 20-25 g of butter in a deep pan or saucepan, add the leek, and sauté for 2-3 minutes until soft.
- Leek: 1 piece
- Butter: 40 g
9
Add potatoes to the leek. Scrape the seeds from a quarter of the vanilla pod with a knife and add them to the pan as well. Stir and cook the potatoes with the leeks for another 2 minutes, stirring.
- Potato: 200 g
- Vanilla pod: 0.3 piece
10
Pour 500 ml of the prepared broth into the pan, carefully ladling the liquid and straining it through a sieve (no scraps or peels should enter the pan). Stew the vegetables in the broth for 20-30 minutes until fully cooked.
- Bouillon: 500 ml
11
Add milk, heat everything together, season with salt and pepper, and remove from heat. Blend the vegetables into a smooth puree and strain through a sieve to achieve a uniform creamy consistency.
- Milk: 200 ml
- Salt: to taste
- Ground black pepper: to taste
12
Fry the liver in melted butter until golden brown. Once the liver is seared, add 10 g of butter to the pan, let it melt, and fry the liver for another 2 minutes, stirring.
- Chicken liver: 120 g
- Melted butter: 10 g
- Butter: 40 g
13
Use a slotted spoon to remove the liver from the pan, add cabbage to the pan and fry gently, stirring carefully to maintain the shape of the florets, in the remaining liver fat until the cabbage is browned.
- Cauliflower: 100 g
14
Return the liver to the skillet, add chopped green onions (with white roots) and fry together with the cabbage for about 1 minute. Then remove from the skillet.
- Chicken liver: 120 g
- Green onions: 20 g
15
Add some more butter to the remaining oil and liver juice in the pan, pour in half of the marsala or port wine. Let it evaporate well, collecting all the meat pieces stuck to the pan into the sauce. Then pour in the remaining alcohol, mix, and let the sauce reduce to a syrup-like consistency.
- Butter: 40 g
- Marsala: 100 ml
16
Spread leek puree on the bottom of a deep plate. On top, add pieces of liver and cauliflower. Add the remaining juice from the liver to the sauce, mix, and pour the sauce over the finished dish.