FEGATINI ALLA MODENESE (with balsamic vinegar, for four)



¼ cup extra virgin olive oil

½ cup all purpose flour

salt and freshly ground black pepper

1 pound chicken livers, rinsed and patted dry

2 large leeks, white parts only, cut into 2 inch long strips and thoroughly rinsed

½ cup balsamic vinegar

3 tablespoons unsalted butter

2 cups trimmed curly endive or chicory, washed and spun dry



1.In a 10 to 12 inch skillet, heat the olive oil over medium high heat until smoking. Meanwhile, in a shallow bowl, season the flour with salt and pepper. Dredge the chicken livers in the flour, shaking off any excess, add to the pan and saute until crisp and golden brown, 8 to 10 minutes. Transfer to a plate.

2. Add the leeks to the pan and cook until softened, 8 to 10 minutes. Return the chicken livers to the pan, add the vinegar and butter, and cook until the liquid is reduced by half. Add the endive, toss to coat, and serve immediately.


from Mario Batali, Molto Italiano

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