Chicken Livers And Onions Sauteed Lidia Bastianich Recipes

Steps:

• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
• Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
• Poached Whole Zucchini with Lemon and Olive Oil (page 237).
• Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Steps:

• Clean the chicken livers, removing all the fat, veins, and membranes. Chop them into small bits with a chef's knife.
• Heat 3 tablespoons of the olive oil and all the butter in the large skillet over medium heat. Stir in the onion and the bay leaves, and season with 1/4 teaspoon salt. When the onion is wilted and translucent, stir in the chopped chicken livers, and salt again lightly.
• Pour in 1/4 cup hot stock, raise the heat, and cook, stirring, until the moisture is nearly evaporated. Clear a space in the skillet, drop in the tomato paste, toast it in the hot spot for a minute, then stir the paste in with the chopped livers and onion. Scatter the frozen peas into the skillet, stir, then pour in the remaining stock.
• Bring the liquid to a boil, and adjust the heat to keep it bubbling steadily. Season with 1/2 teaspoon salt and generous grinds of black pepper. Let the sauce cook and reduce, stirring occasionally, until most of the moisture is gone and it has a thick, flowing consistency, 10 minutes or so. Adjust the seasonings, and have the sauce simmering when the pasta is dressed.
• Meanwhile, fill the large pot with 8 quarts of water, add 2 tablespoons salt, cover, and heat to a rolling boil. Shake excess flour off the bigoli, drop into the pot, and return rapidly to the boil. Cook, occasionally stirring, until the pasta is nearly al dente (time will vary with the thickness of the strands). Lift bigoli from the water with a spider, drain briefly, and turn it into the simmering sauce. Toss together until the pasta is fully cooked and dressed with sauce.
• Turn off the heat, toss in the parsley, the remaining 3 tablespoons olive oil, and a cup of the grated cheese. Serve immediately, passing more cheese at the table.