Italian Recipes
RIPIENO DI FEGATINI DI POLLO

RIPIENO DI FEGATINI DI POLLO

Chicken Liver Stuffing

How to make the Chicken Liver Stuffing:

Wash spinach thoroughly, put it in a pot without water and cook until the liquid has evaporated.

Cut chicken livers into very small pieces and saute in 1 tbs. of butter with truffles and scallions for about a minute. After it has cooled, pass through a food mill with the spinach, and then add the egg, the rest of the butter, nutmeg, salt and pepper to taste. Mix well.

The stuffing is now ready, and suitable for ravioli, tortelli, and tortelloni.

The accompanying sauce can vary from butter and sage to a very light tomato sauce. Remember: the sauce must always enhance the taste of the stuffing, not overpower it.

Note:
Spinach may also be cooked in water, as long as it is well strained. This method allows greens to maintain their natural bright color. Spinach cooked without water will color the stuffing grayish-green.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM