The best delicious Mixed Grill Of Mushrooms And Chicken Livers "in Spiedino" recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mixed Grill Of Mushrooms And Chicken Livers "in Spiedino" recipe today!
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8 oz Chicken livers; rinsed,
-drained
8 md Domestic mushrooms; brushed
-clean
8 md Oyster mushrooms; brushed
-clean
8 md Shiitake mushrooms; brushed
-clean
4 tb Red wine vinegar
1 ts Dijon mustard
2 tb Pine nuts
1/4 c Extra-virgin olive oil
1 pn Cinnamon
Salt; to taste
Freshly-ground black pepper;
-to taste
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.
Yields
4 servings
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