Restaurant "Alle Murate" - Via Ghibellina, 52/54 - Phone 055 294566

Cold chicken liver and sage timbale

1 kg. chicken livers
Plenty of sage
30 gr. butter
A glass of extra virgin olive oil
A glass of marsala
Good meat stock
A handful of parmesan cheese
2 eggs

Melt the butter with the oil in a frying pan: flavour with the sage while taking care to cook on a low flame for only a few minutes. Add the finely chopped chicken livers and fry them lightly for a few minutes, then half the marsala and, when evaporated, add a ladle of stock continuing to cook for about 12 to 15 minutes. Add salt and pepper to taste. Mash the chicken livers to create a fine paste, flavour with the remaining marsala and parmesan cheese, add the eggs and, if the mixture is too stiff, add a small amount of stock to soften it (the mixture must be thick, creamy and absolutely without lumps. Cook in bain-marie iin the oven (for about 40 mins.), then leave to cool; it should be placed in the refridgerator for an hour or two before serving.
Advised wine: Pourriture Noble '94 (Fattoria di Petreto)