Fegatini di Pollo alla Florentina


        (Makes 4 appetizer servings)

  • 1 pound chicken livers (fancy)
  • 4 medium size shallots
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 8 tablespoons olive oil
  • 1 fennel (medium size) cut tops
  • salt and pepper


  • Wash and dry chicken livers, set aside over paper towel. Slice shallots very thin and set aside.
  • Preheat a medium skillet with 4 tablespoons of olive oil over medium heat.  Add shallots and cook for 2 minutes.  Add chicken livers and sprinkle with salt and pepper to taste. Turn chicken livers a couple of times until tender, still over medium heat. Add wine and cook down for about 2 minutes.  Add butter and let simmer for another minute.
  • Cut fennel into four quarters and cut each quarter julienne style. In a bowl, mix julienned fennel, remaining 4 tablespoons of olive oil and salt and pepper to taste.
  • In each plate, place equal parts fennel in a salad shape and top with 3 chicken livers. Top with shallots and serve immediately.