Chicken Livers Vin Santo

[kadesma]

One lb. chix livers cut livers into 2-3 pieces. Melt 2 Tab. butter in large skillet.Use med heat, rinse the livers ,pat dry, add to skillet.salt and pepper them,Add 1 Tab. chopped fresh sage leaves,and 4 thin slices of prosciutto cut in slives cook turing lives often til light brown but still pink in center this should take about 5 min.Transfer livers to plate with slotted spoon.Add 2 Tab vin Santo or if you cannot find any sweet marsala will do. Raise heat simmer 1 min.til liquid is slightly reduced add 1 tab, butter and 2 Tab. fresh chopped parsley pour over the livers and serve right away. Hot white rice is good here or over polenta or toasted Italian bread.
kades

 

[Snip 13]

Yum! This sounds great, thank you Kades

 

[kadesma]

Yum! This sounds great, thank you Kades

It is so great. I love Vin Santo or the sweet Marsala.
kades

 

[PhilinYuma]

Sounds good. I see that you broke two different major religious dietary laws at once, though. Kehakte leber ( ashamed that my old brain can't remember the Hebrew for chicken liver, right now, but everyone knows the Yiddish:P) with prosciutto is Traif and Kibra firekh (Arabic) with wine is Haram. I shall give it a try!

 

[kadesma]

Sounds good. I see that you broke two different major religious dietary laws at once, though. Kehakte leber ( ashamed that my old brain can't remember the Hebrew for chicken liver, right now, but everyone knows the Yiddish:P) with prosciutto is Traif and Kibra firekh (Arabic) with wine is Haram. I shall give it a try!

Good lord I did what? That sounds just like me. I'm good at making a goof up here and there. Please forgive me and enjoy it anyway.
kades