Chicken Livers - Italian and French: one process, two styles:
First, make risotto with a rich chicken stock.
Chicken livers are seasoned then dredged in flour and sauteed in olive oil and butter.
The livers are removed from the pan and kept warm while onions are cooked with Marsala wine.
The livers are returned to the pan with the onions and some chicken stock is added to finish cooking the livers. Fegato di Pollo alla Finanziera: the chicken livers and onions are served with risotto and garnished with parsley.
The next day, we take "leftover livers and onions" and process with crème fraîche and parsley.
Terrine de Foies de Volaille: our pâté is served here with challah bread, chopped eggs, and cornichons.