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Ingredientes
- 8 ounce Chicken livers rinsed, liquid removed
- 8 med Domestic mushrooms brushed clean
- 8 med Oyster mushrooms brushed clean
- 8 med Shiitake mushrooms brushed clean
- 4 Tbsp. Red wine vinegar
- 1 tsp Dijon mustard
- 2 Tbsp. Pine nuts
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 pch Cinnamon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat broiler. Cut chicken livers into 16 equal pcs. On four skewers, thread two of each mushrooms and four pcs of chicken livers, alternating mushroom and chicken livers till all are used.
- In a small mixing bowl, stir together the vinegar, Dijon mustard and pine nuts. Still stirring, drizzle in the extra-virgin extra virgin olive oil to create an emulsion. Add in a healthy pinch of cinnamon and salt and pepper.
- Place four skewers on a broiler pan and broil 5 inches from heat till chicken livers are just cooked through (about 4 min per side). Place on rectangular serving platter, spoon pine nut vinaigrette over and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 163 | 77% |
| Total Fat 18.51g | 23% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.04g | |
| Cholesterol 196mg | 65% |
| Sodium 56mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 10.11g | 16% |
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