Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CHICKEN LIVERS & PEARL ONIONS: | 2. Clean the livers, removing fat, and connective tissue. | 3. Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours. | 4. In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil. | 5. Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to pureé. | 6. Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter. | 7. Season with salt and coarsely ground black pepper, to taste, and keep warm. | 8. Drain the livers and discard bay leaf and peppercorns. | 9. In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over. | 10. HORSERADISH SAUCE: | 11. In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	1			539.7756	3.3112	76.7479	21.9085
white wine	2	cups		-	-	-	-
peppercorn	10 -15			0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
cipollini onion italian pearl	1	lb	peeled trimmed	403.4676	0.0	89.7602	2.2667
chicken broth	3/4	cup	low sodium	58.59	1.4175	8.3538	1.9656
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
parsley leaf			chopped	403.4676	0.0	89.7602	2.2667
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
brandy	3	teaspoons		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
black pepper			ground	-	-	-	-
green apple	3	tablespoons	grated	403.4676	0.0	89.7602	2.2667
horseradish	1/4	cup	grated	28.8	6.774	0.708	0.414
cider vinegar	1 1/2	1/2		75.285	3.3341	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.