1 medium Onion 100 grams chopped mixed fegati, duroni, cuore (chicken livers, gizzards, heart) 3 slices guanciale (cheek lard) 2 tablespoons Brandy Hot chilly pepper to taste Salt, pepper & oil to taste
In a fry pan Sauté onion sliced thinly with water, once transparent, throw away water, add sliced and chopped guanciola and oil wait until frying then add chicken livers, gizzards and heart toss quickly then throw in salt, pepper, brandy and hot chilly. Stir fry until cooked and brandy has evaporated. When finished cooking you should have a small amount of liquid in the pan, serve with toasted italian bread. Red wine. Serves two for antipasto. Follow with Spaghetti al Pomodoro o Penne Arrabiata. Tossed Salad.
The photographs included here are of Beef Liver and the recipe is almost the same only no guanciola and substitute the brandy for grappa, plus added fresh oregano to this! It was quite yummy according to my hubby.
Recipe for 2-4 persons Preparation time: 15 mins Cooking time: 40 mins
This is a recipe that I make regularly as we enjoy it with a good glass of wine during the autumn months or a cold beer – especially on hot summer nights… Some had been asking for the recipe which I’ve explained over and over but now it’s here for everyone to come looking when they want.
500 grams of Chicken pieces (cut away most fat leaving some skin)
500 ml Beer of your choice (not dark)
2 cloves garlic
2 twigs rosemary
2 sage leaves
Salt, Pepper to taste
Place cleaned chicken pieces (with or without bones I prefer a mix myself) in deep set saucepan/frypan (I like to use Bessemer saucepan for this recipe) add chopped garlic and whole rosemary twigs and sage leaves. Pour ½ quantity of beer (not cold from fridge) cover with the lid and bring to boil. Put remaining beer in the fridge. Once boiling, lower heat add salt and pepper then simmer until golden brown, turning pieces every so often. Then at this point (see photo A – about 30 minutes into cooking) raise heat then slowly pour remaining cold beer (from fridge), watch it sizzle (see photo B) and wait until most of the beer has dissolved into a gluey syrup. Voilà it’s done!
Serving suggestion: place pieces on plate and spoon over cooking syrup/sauce from pan.
Serve with tossed salad, or veggies of your choice. Buon Appetito :o)
This has to be one of the easiest fish to cook IF it’s fresh and you have the right utensils.
Ingredients: Scampi fresh from the fish monger (here we get them from the Adriatic sea), rock salt, black pepper, white wine, garlic, olive oil.
Method: Clean and dry Scampi then add rock salt and pepper in abundance leaving to marinate with white wine (dry is best). Leave marinate 1 hour or so, the more the better I always say.
Use a grill pan and heat it up on high then place your Scampi gently, having shaken off excess salt and wine, onto the pan. Allow to cook on high til skin turns crispy (about 4mins each side) depends on your stove heat capacity.
Then place on serving dish adding olive oil and eat! Enjoy!