Fegato Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring the chicken broth to a boil. Slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce heat and simmer for about 15 minutes until thickened. Stir in butter, salt, and black pepper. Keep warm.

2. 2

   Fry the Onions

   Slice the onions thinly and coat them in flour. Heat olive oil in a skillet over medium-high heat. Fry the onions until golden brown and crispy. Remove and drain on paper towels, seasoning with salt.

3. 3

   Cook the Chicken Livers

   In the same skillet, add a little more olive oil if necessary. Season the chicken livers with salt and pepper. Sear them in the hot skillet for about 3-4 minutes on each side until browned but still slightly pink in the center.

4. 4

   Plate the Dish

   Spoon the polenta onto plates, top with the pan-seared chicken livers, and finish with the fried onions. Garnish with chopped fresh parsley.