Cibrèo – Chicken Liver Ragout

Ingredients for 4 servings:

• 1 kg chicken liver(s)
• 3 shallots
• 2 bunches of sage
• 2 chili peppers, red
• 2 garlic cloves
• 2 jar white wine, dry
• 1 jar sweet wine (Vin Santo)
• 3 tbsp butter
• 3 tbsp olive oil
• 3 egg yolks
• 1 organic lemon(s), peel and juice
• salt and pepper
• 1 tbsp flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Clean the chicken livers (remove membrane and tendons) and halve or chop into coarser or finer pieces, as desired. Chop the shallots as finely as possible. Don’t chop the sage leaves too finely. You can use the stem ends if you like. Cut open the chili peppers, remove the seeds, and chop very finely. Tear the zest from the organic lemon peel and finely chop. Squeeze the lemon and reserve the juice. Heat the olive oil and butter in a casserole dish over medium heat. Sauté the shallots and sage in the hot fat mixture. Add the livers and increase the heat. Brown the livers all over. Then dust with flour. Deglaze with white wine and Vin Santo. Season with salt, pepper, and add the chopped chili peppers. Simmer gently for a few minutes. The livers should still be pale pink on the inside. Whisk the lemon juice and egg yolk together and add to the ragout. Heat gently while stirring until thickened and creamy. Season with salt, pepper, and lemon zest. Serve with pasta, a risotto Milanese, or simply with white bread. It’s a traditional Easter dish and is served with spinach pudding. We like it best with risotto, and the spinach is served first in the form of spinach balls with olive oil, chili, garlic, and olive oil.