Favuzzi Magazine (English) December 2016 | Page 14

- 500 g chicken liver
- 1 pinch Favuzzi Lemon & Salt
- 45 mL (3 tablespoons) Favuzzi extra-virgin olive oil
- 45 mL (3 tablespoons) O sherry vinegar
- 2 pinches Favuzzi Espelette pepper
- 50 g roasted pistachios, chopped
- Freshly cracked pepper, to taste
- 1/2 shallot, finely sliced

CHICKEN LIVER
AND PISTACHIO

OL03

SHERRY VINEGAR
O
200 ML

SERVES 4 TO 6
PREPARATION - 20 MINUTES
SEASON THE LIVERS WITH SOME LEMON & SALT, THEN
BROWN WITH A BIT OF OLIVE OIL IN A HOT FRYING
PAN. COOK FOR 2 MINUTES ON ONE SIDE, THEN ADD
THE SHALLOT. TURN THE LIVERS OVER, THEN LEAVE TO
COOK FOR 2 MINUTES LONGER. DEGLAZE WITH THE
SHERRY VINEGAR AND LEAVE TO REDUCE UNTIL LIQUID
HAS COMPLETELY EVAPORATED. REMOVE THE LIVERS
FROM THE PAN.
IN A FOOD PROCESSOR, PULSE THE LIVERS WITH THE
REST OF THE OIL, THE ESPELETTE PEPPER, THE PISTACHIOS
AND THE PEPPER. ADJUST CONSISTENCY WITH A BIT
OF OIL IF NEEDED, SINCE THE FAT CONTENT IN LIVER
CAN VARY ACCORDING TO THE ORIGIN AND DIET OF
THE ANIMAL.

FA07011

ESPELETTE PEPPER
FAVUZZI
40 G