Mixed Grill Of Mushrooms And Chicken Livers 'In Spiedino'

Recipe Ingredients

8 oz	227g	Chicken livers - rinsed, drained
8 oz	227g	Domestic mushrooms - brushed clean (medium)
8 oz	227g	Oyster mushrooms - brushed clean (medium)
8 oz	227g	Shiitake mushrooms - brushed clean (medium)
4 tablespoons	60ml	Red wine vinegar
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Pine nuts
1/4 cup	59ml	Extra-virgin olive oil
1		Cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat broiler. Cut chicken livers into 16 equal pieces. On four skewers, thread two of each mushrooms and four pieces of chicken livers, alternating mushroom and chicken livers until all are used.

In a small mixing bowl, stir together the vinegar, Dijon mustard and pine nuts. Still stirring, drizzle in the extra-virgin olive oil to create an emulsion. Add a pinch of cinnamon and salt and pepper.

Place four skewers on a broiler pan and broil 5 inches from heat until chicken livers are just cooked through (about 4 minutes per side). Place on rectangular serving platter, spoon pine nut vinaigrette over and serve hot.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5628) - from the TV FOOD NETWORK

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