Mazzafegato alla Toscana

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of rosemary, finely chopped 1 sprig of rosemary, finely chopped
• 4-5 sage leaves, finely chopped 4-5 sage leaves, finely chopped
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the chicken livers to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the rosemary and sage over the livers and stir well.
5. 5.
   Pour in the red wine and red wine vinegar, and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low and let the livers simmer for about 10 minutes, or until they are cooked through.
7. 7.
   Stir in the honey and season with salt and pepper to taste.
8. 8.
   Remove from heat and let the flavors meld for a few minutes before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes from the livers before cooking to ensure a tender texture.

Tips & Tricks

• For a richer flavor, marinate the chicken livers in red wine and herbs for a few hours before cooking.
• Serve Mazzafegato alla Toscana with a side of creamy polenta or crusty bread to soak up the delicious sauce.
• If you prefer a smoother texture, you can blend the cooked livers and sauce together for a creamy consistency.
• Adjust the sweetness of the dish by adding more or less honey according to your taste preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Mazzafegato alla Toscana hot, garnished with fresh herbs such as parsley or thyme. Accompany it with a side of polenta or crusty bread to fully enjoy the flavors and soak up the savory sauce.

Presentation advice

Present the Mazzafegato alla Toscana on a rustic platter, allowing the rich colors of the dish to shine through. Garnish with a sprig of fresh rosemary or sage for an elegant touch.