Dish

Fegatini di pollo alla salvia

Chicken liver with sage

Fegatini di pollo alla salvia is made by sautéing chicken livers in butter with garlic and sage. The livers are then simmered in white wine until tender. The dish is typically served with crusty bread or pasta. Fegatini di pollo alla salvia is a rich and satisfying dish that is perfect for a cold winter evening.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Fegatini di pollo alla salvia is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of Italy, where chicken livers were a common ingredient in many dishes. Today, fegatini di pollo alla salvia is enjoyed throughout Italy and is often served in traditional Italian restaurants.

Dietary considerations

Fegatini di pollo alla salvia is not suitable for those with liver problems or who are on a low-iron diet. It is also not recommended for those who are sensitive to strong flavors.

Variations

There are many variations of fegatini di pollo alla salvia, including those that use different types of liver or add other ingredients such as mushrooms or cream. Some recipes also call for the livers to be marinated in wine or vinegar before cooking.

Presentation and garnishing

Fegatini di pollo alla salvia should be served hot and garnished with fresh sage leaves. The livers should be cooked until tender but not overcooked, as this can make them tough and chewy. It is important to use fresh, high-quality chicken livers for the best results.

Tips & Tricks

To ensure that the livers are cooked evenly, it is important to slice them thinly and to cook them over medium heat. Adding a splash of lemon juice or white wine to the sauce can help to balance the flavors of the dish.

Side-dishes

Crusty bread or pasta are the perfect side dishes for fegatini di pollo alla salvia. The dish is also often served with a simple green salad.

Drink pairings

A light red wine such as Chianti or Pinot Noir pairs well with fegatini di pollo alla salvia. A light beer or aperitif such as Campari or Aperol can also be enjoyed with the dish.